|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 2g||9%|
|Total Sugars 19g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Asian pears are crisp and perfectly juicy when eaten raw. They cook up nicely, too, as in this Asian pear crisp. Any pear will work in this recipe—Anjou pears and Bosc pears are particularly good for baking. A bit of garam masala and warm cardamom gives this crisp a little spicy kick, but feel free to leave it out and use cinnamon in their place if you (or your spice rack) is so inclined. Similarly, the whole wheat pastry flour adds a hearty, nutty note, but an equal amount of all-purpose flour or rolled oats work just as well.
Like all fruit crisps, this one is delicious with ice cream or whipped cream on top or alongside.
“Garam masala, cardamom, and ginger are seasonings not normally found in a pear crisp. That said, they work beautifully with the fruit and result in a crisp with a warm, deep, and delicious flavor. Since Asian pears are so juicy, there may be more liquid in the bottom of the dish than a typical crisp.” —Joan Velush
6 medium Asian pears, Anjou, Bosc, or Comice pears
1 tablespoon apple cider vinegar
3/4 cup brown sugar, divided
1/4 teaspoon garam masala
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon fine sea salt
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
6 tablespoons (3-ounces) unsalted butter, cut into small pieces
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Peel, quarter, core, and coarsely chop the pears.
Put pears in a large bowl and toss with the vinegar. Add 1/4 cup brown sugar, garam masala, cardamom, ginger, cloves, and salt and toss to combine.
Dump pears into a 2-quart baking dish and set aside.
In a medium bowl, combine flours, and remaining 1/2 cup brown sugar. Add butter, cutting or working it into the flour mixture with your fingers or a pastry cutter, or fork. Note that you can pulse this mixture a few times in a food processor to great effect.
Spread flour mixture over pear mixture.
Bake until the center fruit mixture is bubbling and the top is browned and yummy looking, about 40 minutes. Let sit at least 10 minutes before serving. Serve warm.