Pear Crisp with Pecan Brown Sugar Topping

The last time I ate a pear was probably over 10 years ago...back when my Mom had a gorgeous pear tree in her yard that I took under my wing and pruned and fawned over. I don't know where my love for that tree came from (seeing as I have the most underactive green thumb imaginable), but somehow the fruit it eventually produced was some of the best (of any fruit) I've ever had.

So clearly it had been a long time since my last pear and over the weekend I found myself tempted by a pretty bag of the golden fruit at Whole Foods. The problem that I discovered after bringing them home is that they're not really a go-to fruit for me (not sure if it's the texture or what). So in an attempt to not let them go to waste I scrounged up a recipe for Pear Crisp online last night and adapted the one I found to suit the ingredients I had on hand. Of course I also made it gluten free, but you can follow along with standard ingredients found with the link to the original recipe and simply substitute the pecans in the topping like I did.

Here's the recipe (adapted from Fine Cooking):

Pear Crisp with Pecan Brown Sugar Topping

For the topping:
2/3 cup gluten-free flour (such as Carol's brand - my personal favorite)
5 Tbs. unsalted butter, softened
1 cup pecan pieces
1/2 cup firmly packed light brown sugar
Pinch salt

For the pear filling:
4 to 6 pears, peeled, halved, cored, and cut into 1" pieces
1 Tbs. fresh lemon juice
2 tsp. pure vanilla extract (gluten free)
1/2 cup granulated sugar
1/2 tsp. ground cinnamon
Large pinch ground cloves
4-1/2 tsp. cornstarch

Make the topping:
In a food processor, combine the gluten-free flour, butter, pecans, brown sugar, and salt; pulse until the mixture starts to hold together. Set aside.
Make the filling:
Heat the oven to 350°F. In a large bowl mix lemon juice, vanilla, 1/2 cup of sugar, cinnamon, cloves, and cornstarch. Add cut pears and toss to combine.
Bake the crisp:
Pour the pear mixture into an 11x7 inch over-proof baking dish or into individual ramekins. Cover with the topping. Turn the oven down to 325°F and bake the crisp until the top is golden brown and the pears are tender, 40 to 60 minutes. Serve warm or at room temperature.

Enjoy! xo Ez

Source: http://www.creaturecomfortsblog.com/home/2011/10/20/pear-crisp-with-pecan-brown-sugar-topping.html

fantastic interiors sweet home cool room