Divine Caramel Pear Crisp
Ingredients
Easy Caramel Sauce:
- ½ cup (113 g) salted butter
- 1 ½ cups (318 g) packed light brown sugar
- ¼ teaspoon salt
- 1 cup heavy whipping cream
- 1 tablespoon vanilla
Pear Filling:
- 4 pounds about 8 medium ripe pears, peeled, cored and diced (see note)
- 3 tablespoons fresh lemon juice
- 3 tablespoons all-purpose flour
- ½ teaspoon cinnamon
Topping:
- 1 cup (212 g) packed light brown sugar
- 1 cup (142 g) all-purpose flour
- 1 cup (100 g) old-fashioned rolled oats
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- ¾ cup (170 g) salted butter, cut into pieces
For Serving:
- Vanilla Ice Cream
- Caramel Sauce
Instructions
- For the caramel sauce, in a medium heavy-bottomed saucepan, combine the butter, sugar, salt and cream. Melt over low heat. Once all ingredients are melted and combined, increase the heat to medium and bring the mixture to a boil. Boil for 10 minutes. There's no need to stir but watch the heat - if it seems as though the mixture might be burning on the bottom (which can often happen if you are using a pan that isn't heavy-bottomed), reduce the heat. Remove from the heat and stir in the vanilla. Set aside to cool slightly (the caramel sauce can be made up to a week in advance - if using it in the recipe, warm slightly before adding to the pears).
- Preheat the oven to 350 degrees F. Lightly grease a 8 1/2-inch by 12-inch pan with cooking spray (I know that's a random size that I happen to have - if you don't have that size, use something close like a 9X13-inch pan).
- Toss the pears in a large bowl with the lemon juice, flour and cinnamon. Pour 1 cup of the caramel sauce over the pears and stir to combine well. Pour the mixture into the prepared pan.
- For the topping, in a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt. Toss the pieces of butter in with the ingredients and use a pastry blender, two knives, your fingers, or anything else to cut the butter in until the mixture is crumbly. Spread the topping evenly over the pears.
- Bake the crisp until the edges are bubbling and the top has deepened in color, 45-50 minutes. Remove from the oven and let cool for about 30 minutes. The crisp can be served warm or at room temperature.
- Serve with vanilla ice cream and remaining caramel sauce.
Notes
Pear: don't dice the pears too small or they'll turn to mush in the oven. I loved the larger chunks of pears - they'll soften just right while baking.
Make Ahead: also, the crisp can be made and baked up to a day in advance and warmed in the oven on low heat (about 200 degrees F) for 15-20 minutes before serving.