When the weather turns chilly, there’s nothing quite like the cozy warmth of a delicious homemade dessert straight from the oven. The inviting aroma of bubbling fruit and crisp topping fills the house, wrapping you in a comforting embrace. This recipe for Pear Crisp combines the juiciness of ripe pears with a sweet and crunchy topping that will delight your taste buds and warm your soul.
**Pear Crisp**
**Ingredients:**
– 6 ripe pears, peeled, cored, and sliced
– 1 tablespoon lemon juice
– 1/2 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
**For the topping:**
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup packed brown sugar
– 1/2 cup unsalted butter, softened
– 1/2 teaspoon salt
**Instructions:**
1. Preheat your oven to 375°F (190°C) and butter a 9×13-inch baking dish. Set aside.
2. In a large bowl, toss the sliced pears with lemon juice, granulated sugar, cinnamon, and nutmeg until well combined. Transfer the pear mixture into the prepared baking dish, spreading it out evenly.
3. In another bowl, combine the flour, rolled oats, brown sugar, and salt. Add the softened butter and mix with your fingertips until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the pear mixture in the baking dish, covering it completely.
5. Place the dish in the preheated oven and bake for about 40-45 minutes, or until the topping is golden brown and the pears are tender.
6. Once done, remove the Pear Crisp from the oven and allow it to cool slightly before serving. This dessert is best enjoyed warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Serve this delightful Pear Crisp to family and friends on a chilly evening, or simply indulge in a comforting solo treat. The combination of sweet, juicy pears and crunchy oat topping is a delightful contrast of flavors and textures that will have everyone coming back for seconds. Enjoy the simple pleasure of homemade goodness with this timeless recipe that is sure to become a favorite in your cozy home.
