Get the Recipe:
Brown Butter Pear Crisp
Brown butter adds rich flavor to this easy pear crisp. A perfect dessert for fall!
Ingredients
For the filling:
- 4 cups sliced pears, peeled or unpeeled (about 4-5 medium pears, such as Bosc, Anjou, or Bartlett)
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
For the topping:
- 10 tablespoons (141 g) unsalted butter
- 1 1/4 cups (124 g) old-fashioned rolled oats
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/2 cup (60 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
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Instructions
To make the filling:
- Preheat the oven to 375°F (190°C). Butter a 2-quart baking dish.
- Combine the sliced pears, brown sugar, cornstarch, and cinnamon in the baking dish or in a separate bowl. Set aside.
To make the topping:
- Place the butter in a medium saucepan. Cook over medium heat, stirring frequently. Once the butter melts and begins to foam, continue cooking until brown specks begin to form beneath the foam and the butter has a nutty aroma. Remove from the heat and set aside to cool slightly.
- In a separate bowl, combine the oats, brown sugar, flour, cinnamon, ginger, nutmeg, and salt.
- Add the browned butter, and mix just until the ingredients are moistened and crumbs have formed. Sprinkle the topping over the filling.
- Bake 40 to 45 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool in the pan on a wire rack.
Notes
- Store leftovers in an airtight container at room temperature up to 2 days, in the refrigerator up to 4 days, or in the freezer up to 3 months.
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