Pears. I love them. I hardly ever buy them. I had never with cooked them. I couldn’t tell one pear from another…until about 2 months ago! So…as usual, I did my homework to see which pears are the best eating pears ( I like the Comice Pears), the best cooking pears (Bosc or Anjou), and which would be great in a salad (really any would do, but I love the Asian pears…they are kind of half pear-half apple). I made this for a dinner party we had a few weeks ago. The whipped cream is optional…my husband prefers vanilla ice cream on his fruit desserts…but this night we had the whipped cream. Yum.
4 pounds peeled, cored and diced Bosc pears (about 3/4-ish inch cubes)
2 Granny Smith apples, peeled, cored and diced into cubes
3 Tbs. lemon juice
3 Tbs. flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp orange zest (ish–from one orange)
1 tsp lemon zest (ish–from one lemon)
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 sticks butter (12 Tbs), cubed
1 cup flour
1/2 cup oats
1/2 cup chopped pecans
1 1/2 tsp cinnamon
1/2 tsp salt
Preheat oven to 350 degrees. Spray a 8 x 12 pan with baking spray. (use whatever size baking pan you have). Toss the pears and apples with the lemon juice. Add the flour, spices, salt, and zests. Combine well so that all the fruit is covered with the flour mixture. Pour the fruit into the prepared pan. Place the pan onto a cookie sheet just in case it bubbles over…you don’t want to be cleaning up pears from the bottom of your oven!
Make the topping by combining the sugars, flour, oats, cinnamon and salt in a bowl. Cut in the butter using a pastry blender or two knives. (or heck…a hand mixer would even work). Add chopped pecans. Spread on top of the pears. Bake for 45-50 minutes…keeping an eye on it after 40 minutes. You want it cooked through, golden and bubbly.
Serve with whipped cream or vanilla ice cream.
What did I love about this recipe? I loved the change from the apple crisp! I will definitely make this again.
What didn’t I love about this recipe? Nothing…it was deeeeelsihhhhhh!