Paula Deen Pear Crisp

Paula Deen pear crisp takes 1 hour and six sliced pears, rolled oats and brown sugar to make a buttery, crumbly baked dessert. This easy fall pear dessert fits potluck tables, church suppers and holiday gatherings, since it feeds 10 hungry guests from one simple 8x8 pan.

Slice the pears thin and toss them with the warm water and lemon juice right away. The lemon keeps them from browning, and without it the fruit turns dull and mushy under the topping.

Paula pours melted butter into the oat, flour and cinnamon mix so the topping bakes up crisp instead of pasty. Her topping is generous, so spread it all the way to the edges and the fruit stays covered.

Paula Deen Pear Crisp

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

520

kcal

Thin pear slices soften under a thick layer of cinnamon oat topping until the fruit turns tender and the top goes crisp and golden. Each scoop gets crunchy crumbs over juicy, lightly tart pears.

Ingredients

• 6 large (about 2-1/2 pounds) peeled, cored and thinly sliced pears
  

• 1/4 cup warm water
  

• 1 juiced lemon
  

• 2 cups rolled oats
  

• 2 cups all purpose flour
  

• 2 cups brown sugar
  

• 2 tablespoons ground cinnamon
  

• 1 1/4 cups (2 1/2 sticks) melted Butter
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then slice the pears while it heats.
• Prepare the pears: Combine 6 large peeled, cored and thinly sliced pears, 1/4 cup warm water and the juice of 1 lemon in an 8x8-inch baking pan. Toss them so the lemon coats every slice.
• Mix the topping: Stir 2 cups rolled oats, 2 cups all purpose flour, 2 cups brown sugar and 2 tablespoons ground cinnamon together in a bowl. Then pour in 1 1/4 cups melted butter and stir until the mixture turns crumbly.
• Top the fruit: Spread the crumbly topping evenly over the pears. Press it out to the edges so no fruit peeks through.
• Bake the crisp: Bake for 45 to 55 minutes. It is ready once the topping looks crisp and browned.

Tools for this recipe

• USA Pan 8x8 square cake pan, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of pears work best for pear crisp?

Firm pears like Bosc or Anjou hold their shape best, since they stay tender without turning to mush. Very soft, ripe pears work too, but they bake down into more of a sauce.

Can I make pear crisp ahead of time?

You can assemble it a few hours before baking and keep it covered in the fridge. Add the topping just before it goes in the oven so it stays crumbly.

How do I store and reheat leftover pear crisp?

Cover the pan and keep it in the fridge for a few days. Warm single servings in a 350°F oven until the topping crisps up again, because the microwave softens it.

Can I use apples instead of pears?

Yes, thinly sliced apples swap in evenly and bake the same way. Keep the lemon juice and water so the fruit stays bright and moist.

Why is my crisp topping soggy?

Most often the pears were too juicy or the topping was packed down instead of spread loosely. Drain any extra liquid from very ripe pears, and bake until the top is fully browned.