Pear Crisp

A warm crisp tastes as indulgent as a slice of pie, and yet it’s so much easier and faster to make. I love the combination of nuts and the sweet juice from the pears in the topping.

By / Photography By Ilona Oppenheim | September 20, 2017

Ingredients

  • ½ cup home-milled soft white wheat flour or organic whole-wheat pastry flour
  • ¼ cup rolled oats (not quickcooking)
  • 4 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon Himalayan sea salt
  • 7 tablespoons cold unsalted butter, cut into small pieces, plus more for coating the ramekins
  • ½ cup walnuts, roughly chopped
  • 4 pears, peeled, cored and cut into small dice (about 2 cups)
  • Vanilla ice cream, for serving

Preparation

1. Preheat oven to 350°.

2. Combine the flour, oats, sugar, cinnamon and salt in a large bowl. Add the butter to the dry ingredients and lightly knead with your hands until the mixture forms coarse crumbs. Mix in the walnuts.

3. Coat 4 (4-inch) ramekins with butter and fill with the diced pears. Sprinkle each ramekin with a quarter of the flour mixture. Bake until the topping is golden brown, about 45 minutes. Serve the crisp warm in the ramekins, topped with a scoop of ice cream.

Ingredients

  • ½ cup home-milled soft white wheat flour or organic whole-wheat pastry flour
  • ¼ cup rolled oats (not quickcooking)
  • 4 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon Himalayan sea salt
  • 7 tablespoons cold unsalted butter, cut into small pieces, plus more for coating the ramekins
  • ½ cup walnuts, roughly chopped
  • 4 pears, peeled, cored and cut into small dice (about 2 cups)
  • Vanilla ice cream, for serving
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