This was one of my favorite desserts while growing up. I loved the smell from the oven. All of the fresh fruit and buttery goodness. When my mom pulled this dessert out of the oven, I would start eating the crumble top while she wasn’t looking. I would always get into trouble for that. I told her the crumble top is the best part. She said, “I know! You need to save some for when it’s served.” 😉
We recently celebrated my husband’s birthday. Instead of a birthday cake, he wanted this. Sometimes it’s nice to switch things up for a birthday rather than a traditional birthday cake. Whether it’s cake, cookies, brownies, or good pastries, I’m all about the deliciousness.
This is my mother’s recipe. I tweaked a few things. I hope you enjoy it as much as our family does. This recipe works well with fresh apples too!!! In fact, most of the time I make this with Granny Smith Apples. This time around we had a bunch of pears from Costco that we needed to use up and wow—this was awesome too! So, here it is! Fresh Pear Crisp!
Call it crisp or crumble, this is delicious!!! You can make this with fresh apples or pears.
Keyword: Apple Crisp, Apple crumble, Pear Crisp, Pear Crumble
9x13 casserole dish
2lbs.sliced and peeled pears
2Tablespoonsfresh lemon juice
½cupflour(dip and sweep method) 72.5 grams
¼cupoats(dip and sweep method)
2cupsflour(dip and sweep method) 290 g
2egg, well beaten
Preheat oven to 325°F
For The Filling:
Peel and slice all of the pears. Then cut the slices into thirds. Cut them the way you'd like to eat them. Place them in a large bowl.
Melt the butter and pour it on top of the pears.
Add the rest of the filling ingredients and mix them by hand with a wooden spoon.
Place the filling inside evenly in a 9x13 pan and a set aside.
For The Topping:
Whisk together the following: flour, sugar, baking powder, salt, and cinnamon in a large bowl.
In a separate bowl, beat 2 eggs. Pour the eggs on top of the flour/sugar mixture. Mix together with a pastry blender until the mixture is crumbly.
Sprinkle the topping over the pear filling.
Poke 8 holes on the top of the topping. Pour the melted butter all over the topping.
Bake for 60-75 minutes or until the top is golden brown and crispy. Oven times vary. For more even baking, rotate the 9x13 pan after 40 minutes of baking in the oven.
Serve warm with ice cream or fresh whipped cream. (I personally like salted caramel ice cream or vanilla bean ice cream with this.) Enjoy!
Tips: I recommend using fresh pears or fresh apples as opposed to canned or from a jar. Otherwise the syrup from the canned fruit can make this dish too goopy. If you’re like me and buy unsalted butter in bulk, there is 1/4 teaspoon of salt in every stick (1/2 cup) of butter. So, if you don’t have salted butter on hand, there’s the formula to fix that! 👍