Simple Pear Crisp Recipe (and pear juice)

22 Sep
2009

Pear Crisp Recipe

This simple pear crisp recipe is a sweet delight of pears with a crunchy topping. Delicious. The recipe is an end to the perfect meal. Perhaps my favorite desert when done with apples instead.

Ingredients:

  1. fresh pears
  2. raisins (optional)
  3. lemon
  4. cinnamon
  5. nutmeg
  6. ginger optional (powder or fresh)
  7. butter
  8. flour (I stay away from flour made with wheat) – this time I used spelt flour
  9. brown sugar

Tools:

  1. pearing knife
  2. baking dish (I used glass and pyrex)
  3. mixing bowl
  4. bakers pastry blender (or a fork)

Prepare the topping first, so it is ready to put on top of the pears. The butter, sugar and flour are done in proportions to how much topping you want and how many dishes you have. The nice thing is you can make as thick or thin a topping as you want. It’s really sweet, so less is better for a pear crisp. With an apple crisp you can use more.

Your butter should be soft (ish). Use 1 part butter, 2 parts sugar, 3 parts flour. I just eyeball the butter, but you could measure 1/2 cup of butter to 2 cups of sugar and 3 cups of flour to make a nice crisp topping. Experiment a couple times and you will figure out how you like it. Blend the butter into the mixture until it is small pieces about the size of a finger nail.

Cut as many pears as needed to layer the dish (about 2/3 full). Sprinkle the nutmeg & cinnamon to the desired taste. You can add fresh ginger in small pieces and raisins or currants will go nicely too. All the spices are optional as the pears on their own will be fine. Squeeze a little bit of lemon onto the pears.

Add the topping. Put as much or as little as you want on top of the pears. This is sweet, so be careful not to put too much. You can pack it down a little bit to get a really crisp topping. Now you are ready to cook. Add the topping to the pears. For best results, I pack it down with my hands.

Turn the oven on to about 375 degrees and set the timer for 40 minutes. This is really hot when it comes out of the oven, so if you are dying to taste it, have it with a little bit of vanilla ice cream to keep from burning your mouth. It reheats very well but is also pleasant served cold. Total prep time is about 15 minutes.

You can save the topping in the fridge, which will save you for the next one. Enjoy. By the way if you take all the skin and core cuttings (minus the bad parts) and put them in a large quart pot full of water, you can make an excellent pear juice and tea. Bring to a boil and then let simmer for about half an hour. Drain the juice into your container. Then add more water and this time blend it with a hand mixer and strain into a container for a nice pear tea. Waste not want not. Next year, I may make or find a fruit press of some kind.

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