Delicious Pear Ginger Crisp
A warm and cozy pear dessert with a touch of ginger, crunchy oat-walnut topping, and naturally sweet pears. Healthy, fiber-rich, and easy to make, this crisp is perfect for everyday desserts or special occasions. Serve with vanilla ice cream for a delightful finish.
Equipment
- 1 medium baking dish (8x8 or 9x9 inches)
- 2 medium mixing bowls
- 1 whisk
- 1 rubber spatula
- Measuring Cups and Spoons
- Grater for fresh ginger
Ingredients
Crisp Topping:
- ¾ cup whole wheat pastry flour
- ⅔ cup old-fashioned rolled oats
- ¾ cup light brown sugar loosely packed
- ½ cup walnuts chopped
- 1 ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp salt
- ½ cup unsalted butter melted and cooled
- 1 tsp vanilla extract
Pear Filling:
- 5 D’Anjou pears peeled, cored, and thinly sliced
- Juice of 1 large lemon
- ¼ cup sugar
- 2 tbsp pure maple syrup
- 1 tsp freshly grated ginger
- 1 tbsp cornstarch
- ¼ tsp salt
Optional for Serving:
- Vanilla bean ice cream
Instructions
- Preheat and Prepare Baking Dish: Begin by preheating your oven to 350℉ (175℃). While the oven warms, lightly butter a medium-sized baking dish, ideally 8x8 or 9x9 inches. This ensures that your crisp won’t stick and will come out beautifully golden. Set the dish aside while you prepare the topping and filling.
- Mix Crisp Dry Ingredients: In a medium mixing bowl, combine 3/4 cup whole wheat pastry flour, 2/3 cup old-fashioned rolled oats, 3/4 cup loosely packed light brown sugar, 1/2 cup chopped walnuts, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cardamom, and 1/2 teaspoon salt. Whisk these ingredients together until evenly blended. This step ensures that the spices and dry components are evenly distributed, which creates a balanced, flavorful topping.
- Incorporate Wet Ingredients Into Topping: Pour 1/2 cup melted and cooled unsalted butter and 1 teaspoon vanilla extract into the dry mixture. Using a rubber spatula, gently fold the ingredients together until the mixture is moistened and crumbly. The texture should be slightly clumpy but still loose enough to sprinkle over the pears. Set half of this mixture aside if you plan to save extra topping for another crisp.
- Prepare the Pear Filling: In a separate medium mixing bowl, combine 5 peeled, cored, and thinly sliced D’Anjou pears with the juice of 1 large lemon. Add 1/4 cup sugar, 2 tablespoons pure maple syrup, 1 teaspoon freshly grated ginger, 1 tablespoon cornstarch, and 1/4 teaspoon salt. Gently stir until the pears are evenly coated and the ginger is distributed throughout. This ensures that each bite has a consistent balance of sweetness, spice, and thickening agent.
- Assemble the Crisp: Pour the prepared pear mixture evenly into the buttered baking dish. Sprinkle half of the crumble topping over the pears, spreading it carefully to cover the fruit. If desired, you can layer the remaining topping for a thicker, crunchier texture. This layering allows for a perfect balance of soft, juicy pears and crispy topping.
- Bake Until Golden: Place the assembled crisp in the preheated oven and bake for approximately 40 minutes, or until the topping is golden brown and the pears are bubbling at the edges. Keep an eye on the top during the last 10 minutes to avoid over-browning. The aroma of baked pears, ginger, and warm spices will fill your kitchen during this stage, signaling that the crisp is almost ready.
- Cool Before Serving: Remove the crisp from the oven and allow it to cool for about 10 minutes. This short cooling period helps the filling thicken slightly and makes it easier to serve. It also ensures the topping retains its crunch rather than becoming soggy.
- Serve and Enjoy: Spoon the pear ginger crisp into bowls or onto plates. For an indulgent touch, serve with a scoop of vanilla bean ice cream on top. The warm, spiced pears paired with the crunchy oat-walnut topping and creamy ice cream create a perfect dessert experience.
- Optional Storage Tip: If you have leftover crisp, cover the baking dish tightly with foil or transfer portions to an airtight container. Store in the refrigerator for up to one week. The topping can be briefly reheated in the oven to restore its crunch, making it ideal for make-ahead desserts or quick weekday treats.
Notes
- For best results, choose ripe but firm D’Anjou pears. Overripe pears can become too mushy during baking, while under-ripe ones may lack natural sweetness.
- The crumble topping makes enough for two batches, so if you double the pear filling, you can make a larger crisp for gatherings or holidays. Store extra topping in an airtight container in the fridge for up to one week.
- When measuring oats and flour, spoon them lightly into the cup and level off with a knife to avoid a dense topping.
- Freshly grated ginger adds vibrant warmth and spice, but if you prefer a milder flavor, you can reduce the amount slightly or substitute with ground ginger.
