Gochujang Hot Honey Fruit Crisp

Serves 6 · 15 min prep · 40 min cook

Ingredients

• 4 cups mixed berries (fresh or frozen)
• 1 large ripe pear, diced
• 1 1/2 Tbsp gochujang paste
• 1/4 cup honey
• 2 Tbsp fresh lemon juice
• 2 Tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 6 Tbsp cold unsalted butter, cubed
• 1 Tbsp sesame seeds
• as needed vanilla ice cream, for serving

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 10-inch oven-safe skillet or 8-inch square baking dish.
2. 2In a large bowl, toss the berries and diced pear with gochujang, honey, lemon juice, cornstarch, and vanilla until every piece is glossy and coated.
3. 3Spread the fruit mixture evenly in the prepared skillet; it should look juicy and slightly sticky from the hot honey paste.
4. 4In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt, then work in the cold butter with your fingertips until the mixture forms irregular clumps the size of peas.
5. 5Scatter the oat topping evenly over the fruit, leaving a few gaps so steam can escape and the juices bubble up.
6. 6Sprinkle sesame seeds over the topping for nutty crunch and a subtle Korean-leaning finish.
7. 7Bake on the center rack for 35 to 40 minutes, until the topping is deep golden brown and the fruit juices are thick and bubbling vigorously at the edges.
8. 8If the topping browns too fast, tent loosely with foil for the last 10 minutes while the filling finishes thickening.
9. 9Cool the crisp on a wire rack for at least 15 minutes so the syrupy juices set slightly before scooping.
10. 10Serve warm in bowls with a scoop of vanilla ice cream that melts into the gochujang-honey fruit.