Pear Walnut Crisp

A rustic Pear Walnut Crisp made in a cast-iron skillet is quite the show stopper. Serve this easy pear crisp with a scoop of vanilla ice cream on top and prepare to be amazed at the delightful taste.

We can get pears pretty much any time of year, but there is something so comforting about indulging in a warm pear crisp during the colder months. This recipe is so easy and it’s the perfect way to spend a chilly evening.

This sweet and crunchy dessert is super easy to whip up. It requires just a handful of simple ingredients and a whole lot of pears.

The cast-iron skillet makes the edges and topping extra crunchy. You know how I feel about that!

Top the crisp with vanilla ice cream and sit next to the fireplace. It’s the perfect way to treat yourself after a long week!

Pears are best during the fall season

I’m a total fool for fruity desserts. They are my absolute favorite. While summer fruits are some of the best, I do get a little googly-eyed at over apples and pears.  I mean, just imagine a warm comforting dessert with pears, nuts, cinnamon, and a crunchy topping. Doesn’t that sound good?

I often use apples and pears interchangeably. Try making my Apple Cobbler or Spiced Apple Upside Down Cake with pears instead of apples.

This dessert is the perfect way to cure that craving I just gave you. This pear walnut crisp has so much flavor and texture. I could barely get it photographed without stealing samples. I was seriously eating it right out of the pan. Who needs a bowl anyways?

This crisp, like all other crisps, is the easiest thing to make. I think the most tedious thing about it is peeling and chopping the pears. But really, this a great dessert for the less experienced cook. You can even get your little helpers to assist you in mixing the topping and sprinkling it over the fruit.  You can’t mess this up.

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Pear Walnut Crisp

Yield: 10 servings

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

A rustic Pear Walnut Crisp made in a cast-iron skillet is quite the show stopper. Serve this easy pear crisp with a scoop of vanilla ice cream on top and be prepared to be amazed at the delightful taste. We can get pears pretty much any time of year, but there is something so comforting about indulging in a warm pear crisp during the colder months. This recipe is so easy and it's the perfect way to spend a chilly evening.

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Ingredients

For the filling

• 2 tablespoons unsalted butter, softened
• 2 pounds pears, peeled, cored, and cut into wedges, about 8 medium
• 2 tablespoons lemon juice
• 1 and 1/2 cups walnuts
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

For the topping

• 1 cup all-purpose flour
• 2/3 cups packed light brown sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into pieces

Instructions

1. Preheat the oven to 350ºF. Generously grease the bottom and sides of a 10-inch cast-iron skillet with the butter.
2. In a large bowl, toss the pears with lemon juice. Add the walnuts, sugars, salt, and cinnamon. Toss to coat. Transfer to the prepared skillet.

Make the topping

1. In a medium bowl, whisk the flour, brown sugar, and salt together. Use a pastry cutter to cut in the butter until the mixture resembles coarse crumbs with no dry pieces. Sprinkle the topping evenly over the pear mixture. Bake for 40 to 50 minutes, or until the topping is golden brown and the juices are thick and bubbly.
2. The crisp can be made a day ahead. Store in an airtight container at room temperature.

Notes

Adapted from Bon Appetit.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 334 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 31mg Sodium: 221mg Carbohydrates: 50g Net Carbohydrates: 0g Fiber: 4g Sugar: 35g Sugar Alcohols: 0g Protein: 3g

Nutritional values are automatically calculated by Nutritionix and should be used as a general guide only. For accurate values, you should calculate the nutritional information with the actual ingredients you used for the recipe.

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