Pear Crisp with Easy Caramel Sauce
This pear crisp recipe features tender cinnamon-spiced pears beneath a thick, buttery oat topping. Serve warm with the included quick brown sugar caramel sauce.
Servings 6 people
Calories 689kcal
Ingredients
For the filling
- 3 pounds ripe pears
- ¼ cup light brown sugar packed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the topping
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- ¾ cup light brown sugar packed
- ½ cup 1 stick unsalted butter, softened
- ½ teaspoon ground cinnamon
For the caramel sauce
- ½ cup light brown sugar packed
- ¼ cup ½ stick salted butter
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
For serving, optional
- Vanilla ice cream or whipped cream
Instructions
- Preheat the oven to 375°F. Grease an 8x8-inch baking dish.
- Peel, core and thinly slice the pears. Place them in the prepared dish and sprinkle with the brown sugar, cinnamon and nutmeg. Gently toss to coat and set aside.
- Add the oats, flour, brown sugar, softened unsalted butter and cinnamon to a medium mixing bowl. Use your hands to work in the butter until well combined and the mixture resembles moist crumbs.
- Sprinkle the topping evenly over the pears without pressing it down. Bake for about 40 minutes, until the top is golden brown, the edges are bubbling and the pears are tender. If the topping browns before the pears are tender, loosely cover with foil and continue baking.
- Near the end of baking, combine the caramel ingredients in a medium saucepan over medium heat. Cook, whisking constantly, for about 5 minutes, until the butter is fully melted and the mixture begins to boil lightly.
- Continue whisking and allow the sauce to boil gently for another 2 to 3 minutes, until smooth and slightly thickened. Remove from the heat and set aside.
- Serve the pear crisp warm with vanilla ice cream or whipped cream, if desired, and the homemade caramel sauce.
Notes
- Pears: Choose ripe pears that are still slightly firm. Bosc, Anjou and Bartlett work well.
- Butter: The topping butter should be softened. If needed, microwave it for about 10 seconds, checking that it softens without fully melting.
- Generous topping: This recipe makes a thick crumble layer. The pears cook down during baking. Place a very full dish on a rimmed baking sheet to catch possible drips.
- Caramel consistency: This is a quick brown sugar sauce with a different consistency from traditional caramel. It is best used fresh and firms as it cools. Microwave in a microwave-safe container for about 15 seconds, then stir to loosen.
- Storage: Refrigerate leftover crisp and caramel separately in covered containers for up to 3 days. The crisp is best fresh because the topping softens as it sits.
Nutrition
Calories: 689kcal | Carbohydrates: 114g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 83mg | Potassium: 421mg | Fiber: 9g | Sugar: 76g | Vitamin A: 840IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 2mg