This pear crisp is filled with big chunks of tender Bartlett pears and then topped with cinnamony pecan crisp. It's absolutely delicious.
The Crisp Topping
- 3/4 cup (105 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 8 tablespoons (114 grams) unsalted butter room temperature
- 3/4 cup chopped toasted pecans
The Pear Filling
- 3 pounds Bartlett pears
- 1 tablespoon fresh squeezed lemon juice
- 3 tablespoons (37 grams) granulated sugar
- 1 1/2 tablespoons tapioca flour Bob's Red Mill
Make the Crisp Topping
Preheat the oven to 350°F. Place the pecans on a sheet pan in a single layer and toast for about 10 minutes until the pecans are slightly browned. Remove the pecans from the oven, allow them to cool and then coarsely chop.
Place the flour, both sugars, cinnamon, cardamom and salt in a medium size bowl and whisk to combine. Add 3/4 cup of chopped pecans and toss with the dry ingredients to mix in. Cut the butter into small pieces, add it to the dry ingredients and rub the butter with your fingers until the mixture resembles coarse crumbs.
For the Pear Filling
Butter a 9 x 9-inch baking dish. If you've made the toasted nuts in advance preheat the oven to 350°F.
Peel the pears, cut them in half from top to bottom, and use a teaspoon to remove the core. Cut the pears into 1-1/2 inch chunks. Place the cut pears into a large mixing bowl. Sprinkle the pears with lemon and toss gently to coat the pears. Sprinkle the sugar and the tapioca over the pears and gently stir with a large spoon to mix in the sugar and tapioca. Allow the pears to sit for 10 minutes.
Pour the pears into the prepared baking dish. Cover the top evenly with the crisp topping by pressing it together into large clumps and then breaking it into smaller pieces as it is sprinkled over the top. Bake the pear crisp for 30-35 minutes until the pear juices are bubbling.
Remove the pear crisp from the oven. Allow it to cool for 10 minutes and then serve warm with vanilla ice cream or whipped cream. The crisp can sit at room temperature for one day. After that it should be refrigerated.
If tapioca flour is not available cornstarch can be substituted. For this recipe use 2 teaspoons of cornstarch instead.
The crisp topping can be made up to 30 days in advance and stored in an airtight container in the refrigerator.
Calories: 442kcal | Carbohydrates: 69g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 179mg | Potassium: 241mg | Fiber: 7g | Sugar: 47g | Vitamin A: 397IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg