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Pear Crisp
This sweet, tart, and spiced pear and pomegranate crumble will be your go-to weeknight dessert or the next addition to your holiday dessert table!
Ingredients
- 2 large Bosc pears (about 1 lb./450 g)
- ½ cup (125 mL) pomegranate juice
- 2 tbsp (30 mL) sugar
- 1 tbsp (15 mL) all-purpose flour
- ½ tsp (2 mL) orange zest
- ¼ tsp (1 mL) ground cinnamon
- ⅛ tsp (0.5 mL) ground nutmeg
- Oat Crisp Topping:
- ¼ cup (60 mL) all-purpose flour
- ¼ cup (60 mL) rolled oats
- 2 tbsp (30 mL) sugar
- ¼ tsp (1 mL) ground cinnamon
- ⅛ tsp (0.5 mL) ground nutmeg
- 2 tbsp (30 mL) chilled butter
- Optional:
- Vanilla ice cream
Directions
- Preheat the oven to 425°F (220°C).
Core the pears; cut in half. Cut the pear into slices with the Quick Slice.
Combine the pears, pomegranate juice, sugar, flour, orange zest, cinnamon, and nutmeg in a medium bowl. Place the mixture into the 1-qt. (1-L) Enameled Cast Iron Baker.
For the oat crisp topping, combine the flour, oats, sugar, cinnamon, and nutmeg in a medium bowl. Cut the butter into small cubes. Incorporate the butter into the flour mixture with a pastry blender or fork until it’s no longer floury and crumbs form.
Evenly sprinkle the topping on the pear mixture; bake until oat crumble is slightly browned, about 20–22 minutes. Cool for 10 minutes. Serve with ice cream, if you like.
Yield:
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 300, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 5 mg, Carbohydrate 46 g, Fiber 4 g, Total Sugars 28 g (includes 13 g Added Sugars), Protein 2 g
Cook's Tips:
Enjoy with vanilla ice cream!
