Can I make Caramel Pear Crisp ahead of time?

Yes you can prep this dish up to 24 hours in advance. Slice the pears and toss them with caramel and lemon juice in your baking dish. Store the oat topping in a separate container in the fridge, then top and bake at 350°F right before serving.

Why is my Caramel Pear Crisp watery?

Watery filling happens when pears are overly ripe or if you skipped the flour in the fruit toss. Ripe pears release excess moisture when heated. Stick to firm Bosc pears and mix in 1 tablespoon of flour to bind fruit liquids.

How do I store leftover Caramel Pear Crisp?

Cover leftovers tightly with foil and store in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30 seconds, or warm the entire ceramic dish in a 325°F oven for 12 minutes until heated through.

Can I freeze this baked dessert?

Yes you can freeze the baked crisp after cooling completely. Wrap the baking dish twice in plastic wrap and once in aluminum foil. Freeze for up to 3 months, then thaw overnight in the fridge and reheat at 350°F for 20 minutes.

What are the best pears for baking a crisp?

Bosc pears are the absolute best choice because their dense flesh maintains shape under oven heat. Anjou pears are a great secondary option. Avoid Bartlett pears since they break down easily into soft mush when baked.

Caramel Pear Crisp

Name: Caramel Pear Crisp
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 6 whole Bosc pear; 1/2 cup salted caramel sauce; 1 tablespoon lemon juice; 1/2 cup plus 1 tablespoon all-purpose flour; 1 teaspoon ground cinnamon; 1 cup old-fashioned rolled oats; 1/2 cup dark brown sugar; 1/2 cup unsalted butter; 1/4 teaspoon sea salt

Description

This easy Caramel Pear Crisp combines sweet juicy pears with rich homemade caramel and a warm oat topping. It is quick to prep and brings simple best flavor to any holiday or weeknight gathering. What makes this version stand out is the brown butter in the oat topping that pairs perfectly with tender fruit. Smells incredible while baking and offers a healthy whole-grain crisp layer you’ll want to make again and again.

Ingredients

Scale

6 whole Bosc pear
1/2 cup salted caramel sauce
1 tablespoon lemon juice
1/2 cup plus 1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 cup old-fashioned rolled oats
1/2 cup dark brown sugar
1/2 cup unsalted butter
1/4 teaspoon sea salt

Cook Mode Prevent your screen from going dark

Instructions

Slice 6 firm Bosc pears into 1/2-inch thick wedges using a sharp chef’s knife. Transfer all sliced fruit into a large clear glass mixing bowl and add 1 tablespoon of lemon juice to prevent browning. (I tried using Bartlett pears the first time, they dissolved into mush at 375°F. Bosc pears hold their shape perfectly.) Toss gently with a rubber spatula so every piece is coated with lemon juice. Firm pear slices hold their structure while cooking.
Pour 1/2 cup of salted caramel sauce over the sliced pears in the glass mixing bowl. Add 1 tablespoon of all-purpose flour and 1 teaspoon of ground cinnamon. Fold everything together gently using a flexible spatula for 45 seconds until every slice is glossy and coated. You’ll smell sweet warm cinnamon and buttery sugar right away. Mix thoroughly so the flour dissolves into the caramel sauce, this thickens the fruit juices during baking.
In a separate medium ceramic bowl combine 1 cup of old-fashioned rolled oats and 1/2 cup of all-purpose flour. Add 1/2 cup of packed dark brown sugar and 1/2 cup of melted unsalted butter cooled to 95°F. Stir with a fork for 60 seconds until coarse damp crumbs form with no dry flour visible. The mixture will look like wet sand with large oat clumps. Stir just until combined, overmixing turns the delicate topping into a heavy dense dough.
Transfer the caramel-coated pear slices into a 9×13 ceramic baking dish. Spread the fruit out into an even flat layer using your spatula. Scatter the oat crumble topping evenly across the top of the fruit using your hands. Leave small gaps near the edges so steam can escape while baking. Distribute the crumble evenly, this ensures every bite gets the perfect ratio of fruit and crisp.
Place the baking dish into a 350°F preheated oven on the center rack. Bake for 35 to 40 minutes until the top turns deep golden brown. You’ll hear caramel bubbling around the edges and smell toasted butter and baked fruit. The pears will feel tender when pierced with a paring knife. Bake at 350°F not 400°F, slow heat softens the fruit without burning the brown sugar topping.
Scoop a generous warm portion of Caramel Pear Crisp into a small white ceramic dessert bowl. Add one scoop of vanilla bean ice cream right on top. Drizzle 1 tablespoon of extra warm caramel sauce over the melting ice cream. Serve immediately while warm. Serve warm so the cold ice cream melts into the hot fruit and caramel layers.

Notes

Pro Tips:

Select firm Bosc pears that yield slightly near the stem so slices retain clean edges while baking in hot caramel.
Melt butter and let it cool 5 minutes before stirring into oats so brown sugar does not melt prematurely into grease.
Slice pears into uniform 1/2-inch wedges using an 8-inch chef’s knife so all fruit softens at the exact same speed.
Bake on the middle oven rack at 350°F for 35 minutes until caramel bubbles around all four edges of the baking dish.
Rest the hot crisp for 15 minutes at room temperature before serving so thick caramel fruit juices can set properly.
Top warm portions with cold vanilla bean ice cream right before serving to create a rich hot-and-cold temperature contrast.

Storage: Store leftover Caramel Pear Crisp tightly wrapped in the refrigerator for up to 4 days. You can also freeze the baked dish for up to 3 months in an airtight container. Reheat individual portions in the microwave for 30 to 45 seconds until warm. For best texture, warm the baking dish in a 325°F oven for 15 minutes until the oat topping turns crisp again. Discard if fruit smells sour.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 288g
Calories: 539
Sugar: 50g
Sodium: 177mg
Fat: 20g
Carbohydrates: 90g
Fiber: 10g
Cholesterol: 45mg