Honey Roasted Pear Crisp

Fruit crisps have long been a comforting American dessert, topping tender fruit with a crunchy oat streusel. Honey-roasted pears meet pumpkin puree and warm spices beneath a buttery pecan crumble for easy weeknight warmth.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 58g carbs
• 17g fat
• 3g fiber

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Ingredients

• 4 large ripe pears
• 1 cup fresh pumpkin puree
• 1/3 cup honey
• 2 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 6 tbsp cold unsalted butter
• 1/3 cup chopped pecans
• 1/8 tsp pinch of salt
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 9-inch square baking dish or similar deep skillet.
2. 2Peel, core, and slice the pears into even wedges half an inch thick so they roast evenly.
3. 3In a large bowl toss the pear slices with the pumpkin puree, honey, lemon juice, cinnamon, and ginger until every piece is lightly coated and glossy.
4. 4Spread the pear-pumpkin mixture in an even layer in the prepared dish; the fruit should look juicy but not swimming.
5. 5In another bowl combine the oats, flour, brown sugar, salt, and chopped pecans.
6. 6Cut the cold butter into small cubes and work it into the dry mixture with your fingertips or a pastry blender until it forms coarse, pea-sized clumps.
7. 7Scatter the oat topping evenly over the fruit so it covers most of the surface without packing it down.
8. 8Bake on the center rack for 35 to 40 minutes until the topping is deep golden and the fruit juices bubble thickly the edges.
9. 9Let the crisp rest 10 minutes so the juices thicken slightly before scooping.
10. 10Serve warm in bowls, optionally topped with a scoop of vanilla ice cream that melts into the honeyed pears.