Crispy on the outside and moist on the inside! Make the best pear crisp with oats this fall using fresh spiced pears and a buttery, crunchy oat topping. Serve this comforting dessert warm with a scoop of vanilla ice cream or heavy cream.
Preheat oven to 375° F. Grease a 8-inch x 8-inch square baking pan (or 2-quart baking dish) and set aside.
For the crisp topping, whisk together flour, oats, brown sugar, sugar, cinnamon, nutmeg, salt and chopped pecans in a bowl. Add cold butter pieces and using a pastry cutter (or two forks) incorporate the butter into the dry ingredients until crumbly and resembles coarse, wet sand. Set aside.
In a large bowl, combine sliced pear, sugar, cinnamon, nutmeg and ginger. Toss to coat pears and transfer to prepared baking dish. Sprinkle crisp topping evenly over pears in the baking dish.
Bake crisp for 35 to 40 minutes or until the crisp topping is golden brown and the filling is bubbling. Allow crisp to cool for 10 minutes before serving warm with vanilla ice cream.
Notes
Best pears for baking are Bosc, Anjou or Barlett. Pears should be ripe, but still firm.Pecans may substituted with walnuts or almonds if preferred, or omitted entirely.Store crisp covered in the refrigerator for up to 3 days.Freeze pear crisp after cooling completely. Double wrap the crisp in aluminum foil and freeze for up to 3 months. Defrost in the refrigerator overnight.Reheat crisp in 350 F oven for 20 minutes.