Apple crisp is one of my favourite desserts of all time. (I’m a simple girl, ok?) I remember being a teenager and asking for a crisp with candles instead of birthday cake. I have the apple crisp recipe from my old Betty Crocker cookbook memorized and can make it at a moment’s notice.
As I have gotten older and become more experimental with my cooking I have tried crisp variations of all kinds, including apple cranberry, apple pineapple (with a little lime juice and nutmeg this is SOO good), mixed berry, peach, peach and ginger, the list goes on. But somehow in all of this I had never made one with pears.
So I decided it was time to remedy that and came up with this little recipe.
I have adapted this recipe to reflect my healthier, no-sugar-except-for-honey-and-maple-syrup way of eating, so much so that I don’t think Betty Crocker would recognize it if she saw it. She does deserve the credit for getting me started, though. Thanks, Betty!
Easy Peasy Pear Crisp
- 4 – 6 pears, cored and sliced (I like mine unpeeled, but you can do as you like)
- 3 Tablespoons of honey
- 1 tsp vanilla
- 1/4 tsp grated nutmeg
- 1/2 cup ground pecans (any nut will do, you can experiment!)
- 1 cup rolled oats, ground into flour
- 1/4 cup butter or coconut oil
- allspice and cloves, to taste
Drizzle with honey, vanilla and nutmeg and stir to combine.
In a separate bowl combine the nuts, oatmeal, butter and spices and mix with a fork until crumbly. ( A pastry blender or your fingers can help speed up this process). Sprinkle over the fruit.
Bake at 350 degrees for about half an hour, or until the crisp is nicely browned and the pears are soft. This is nice served with a little whipped cream or ice cream, or even with a little drizzle of maple syrup, but I also find it delicious right out of the pan.
Ginger Pear Variation If you like ginger (as I do) try adding a piece of finely chopped candied ginger in with the pears instead of the vanilla. Yum!