Salted Caramel Pear Crisp
I love all things Fall recipes – pumpkin recipes, apple recipes and now I’m jumping into pear recipes! And seriously, salted caramel?! It rocks my tastebuds’ world every Autumn. 😉
My mom was out of town this past weekend for a family wedding, so we had my dad, two of my brothers and my in-law’s over for Sunday dinner. I made my delicious Chicken Enchilada Casserole as well as a Salted Caramel Pear Crisp. Both were a hit. You will want to make this recipe as soon as you can. It’s lip-lickin’ good!
[pinit count=”horizontal”]
Salted Caramel Pear Crisp
- 6 cups sliced pears {10-11 pears}
- 1/4 cup lemon juice {juice of 3 lemons}
- 1/2 cup sugar
- 1/2 cup old fashioned oats
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 5 tablespoons cold butter
- 1/2 cup chopped nuts
Preheat oven to 350 degrees. Place sliced pears in a greased 13×9 baking dish. Pour lemon juice over pears and toss gently.
Mix sugar, oats, flour, cinnamon, ginger and nutmeg in a medium bowl. Cut in cold butter until crumbly. Add nuts and combine. Sprinkle crumb topping over pears.
Bake for 45-50 minutes until browned.
Salted Caramel Glaze:
- 4 tablespoons butter
- 3 tablespoons brown sugar
- 3 tablespoons white or raw sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1-2 tablespoons confectioner’s sugar, sifted
Heat butter, sugars, salt, vanilla and milk over medium heat, stirring constantly. When mixture reaches a boil, boil for one minute, stirring constantly. Remove from heat and continue stirring. Add one tablespoon confectioner’s sugar to thicken.
Drizzle salted caramel over warm pear crisp.
Serve warm with vanilla bean ice cream.
Enjoy!!!
Do you cook or bake with pears often? I would love ideas on how to use them! 🙂
xoxo
Myra
Sharing at The Frugal Girls, I’m Lovin’ It and Weekend Wrap Up Party!
anyone tried this or any cobbler with almond flour?
OK my husband would go crazy over this! Pears are his fave. One question: do you peel the pears? Thanks!
Ashley @ Wishes and Dishes´s last blog post ..My Top 10 Favorite Fall Desserts
Hey Ashley! Yes, I peeled the pears. 🙂 You could probably do some peeled and some not. 🙂
p.s. PINNING!!
Ashley @ Wishes and Dishes´s last blog post ..My Top 10 Favorite Fall Desserts
Try making a Sour Cream Pear Pie. It is the best and even won me a pie baking contest at work once!
This sounds amazing! Can’t wait to try it! 😀
Mmm, I love caramel.
The first year we were married We got a ton of pears for free from a neighbor who had two pear trees. They were very crisp pears. We made pear sauce 9like applesauce and used them in all of our favorite apple recipes.
Anna@The DIY Mom´s last blog post ..DIY Upcycled Blue Jean Kitchen Towels
Looks delicious, Myra!! We have a pear tree out back, but they are so messy to peel and cut; could I use canned?
Amanda´s last blog post ..Troubles with your auto White Balance?
Canned would probably work just fine. I would just make sure they are very well drained. If you try it, let me know how it turns out! 🙂
I love all things Fall too! We love apple crisp here but haven’t had pear! Must try!
Angie | Big Bear’s Wife´s last blog post ..Baked Sweet Potato and Parsnip Chips #OurOctoberChallenge
Yummm. I just love pears! Sometimes it seems like apples and pumpkins get all the attention in the Fall, but pears are my favorite. And teamed up with salted caramel…what’s not to love about that!
Lana @ Never Enough Thyme´s last blog post ..Bacon and Blue Cheese Dip
Yum, salted caramel sounds wonderful, I will have to book mark your recipe.
Candy S´s last blog post ..Dragonflies in Purple Sunday Sunshine Brunch.
Wow! This recipe was AMAZING!! My daughter is upset because her bites are all gone. 🙂
Made this last night. DELICIOUS! I used palm shortening instead of butter because little Benjamin is off of dairy right now. Still amazing (though, I suspect butter would add more depth to the flavor). 🙂
It’s in the oven as I type, I didn’t peel them So I hope it turns out good!
Hey 🙂
I’m wanting to make this tomorrow for our thanksgiving dinner in Canada. Should I cook it all tonight and then leave it in the fridge overnight and just warm it up in the oven tomorrow? I’m only in charge of dessert so I could do it tomorrow too, if I did would I just do that same thing? Leave in fridge until I warm it up after supper? Sorry I’m not the best baker and I’m nervous about making it for so many people! Don’t want to mess anything up. Thank you! I’m so excited to try it
These look so tasty, I love the idea!