This mouthwatering pear crisp with oats is the perfect way to end a meal on a cool fall or winter evening. Tender slices of pear become extra succulent as they bake and taste heavenly beneath the crumbly topping made with rolled oats and pecans. A scoop or two of vegan pumpkin ice cream or vanilla nice cream is a great way to crown this cozy treat. Be sure to use ripe pears for this one!
Tips
Gluten-free version: To make this gluten-free, use oat flour or a gluten-free flour blend instead of whole wheat flour, and be sure to use certified gluten-free rolled oats.
For more inspiration, check out these tasty ideas:
- Gingerbread Loaf with Poached Pears
- Pear Spice Cake
- Apple-Raspberry Crisp
- Polenta with Pears and Cranberries
Yield: Makes 7½ cups
Time: 75 minutes
- 8 medium perfectly ripe pears
- 5 tablespoons pure maple syrup
- 3 tablespoons white whole wheat flour
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¾ cup quick-cooking rolled oats
- ¼ cup finely chopped pecans
- ⅛ teaspoon sea salt
Instructions
- Preheat oven to 375°F. Quarter, core, and thinly slice pears. In a large bowl toss together pear slices and 2 tablespoons of the maple syrup. Sprinkle with flour, ginger, and ¼ teaspoon of the cinnamon; toss to combine. Transfer mixture to a 2-quart baking dish. Bake, covered, 25 minutes.
- Meanwhile, for topping, in a medium bowl combine oats, pecans, salt, and the remaining 3 tablespoons maple syrup and ¼ teaspoon cinnamon. Spoon over partially cooked pears.
- Bake, uncovered, 30 to 35 minutes more or until filling is bubbly and topping is lightly browned. Cool slightly on a wire rack. Serve warm.
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