CARAMEL PEAR CRISP

We had this with the missionaries tonight and it was a big hit.  My pears weren't even totally ripe, but they softened right up and tasted great.  This includes a fabulous caramel recipe too - nice and thick, instead of runny!

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CARAMEL PEAR CRISP

EASY CARAMEL SAUCE:

·         8 tablespoons (1 stick) butter

·         1 1/2 cups packed light brown sugar

·         1/4 teaspoon salt

·         1 cup heavy whipping cream

·         1 tablespoon vanilla

PEAR FILLING:

·         4 pounds (about 8 medium) ripe pears, peeled, cored and diced (see note)

·         3 tablespoons fresh lemon juice

·         3 tablespoons flour

·         1/2 teaspoon cinnamon

TOPPING:

·         1 cup packed light brown sugar

·         1 cup all-purpose flour

·         1 cup old-fashioned rolled oats

·         1 1/2 teaspoons cinnamon

·         1/2 teaspoon salt

·         12 tablespoons (1 1/2 sticks) butter, cut into pieces

DIRECTIONS:

1.       For the caramel sauce, in a medium heavy-bottomed saucepan, combine the butter, sugar, salt and cream. Melt over low heat. Once all ingredients are melted and combined, increase the heat to medium and bring the mixture to a boil. Boil for 10 minutes. There’s no need to stir but watch the heat – if it seems as though the mixture might be burning on the bottom (which can often happen if you are using a pan that isn’t heavy-bottomed), reduce the heat. Remove from the heat and stir in the vanilla. Set aside to cool slightly (the caramel sauce can be made up to a week in advance – if using it in the recipe, warm slightly before adding to the pears).

2.      Preheat the oven to 350 degrees F. Lightly grease a 8 1/2-inch by 12-inch pan with cooking spray (I know that’s a random size that I happen to have – if you don’t have that size, use something close like a 9X13-inch pan).

3.      Toss the pears in a large bowl with the lemon juice, flour and cinnamon. Pour 1 cup of the caramel sauce over the pears and stir to combine well. Pour the mixture into the prepared pan.

4.      For the topping, in a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt. Toss the pieces of butter in with the ingredients and use a pastry blender, two knives, your fingers, or anything else to cut the butter in until the mixture is crumbly. Spread the topping evenly over the pears.

5.       Bake the crisp until the edges are bubbling and the top has deepened in color, 45-50 minutes. Remove from the oven and let cool for about 30 minutes. The crisp can be served warm or at room temperature.

6.      Serve with vanilla ice cream and remaining caramel sauce.

NOTES:

Don’t dice the pears too small or they’ll turn to mush in the oven. I loved the larger chunks of pears – they’ll soften just right while baking. Also, the crisp can be made and baked up to a day in advance and warmed in the oven on low heat (about 200 degrees F) for 15-20 minutes before serving.

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