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–+ servings
Close up of Pear Crisp with Pistachio

Pear Crisp with Pistachio

Meg van der Kruik
Our easy recipe for Pear Crisp combines perfectly ripened Bosc pears with California olive oil, ginger, and pistachios for an easy, delicious dessert that requires very little effort to make.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 183 kcal

Ingredients
  

For the pear filling

  • 1/2 pound approximately 2 pears Bosc pears, peeled, cored, and diced small
  • 2 tablespoons raw sugar or light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons cornstarch or tapioca starch
  • 1 large orange zested and juiced divided
  • pinch of coarse kosher salt

For the topping

  • 1/2 cup rolled oats gluten free if desired
  • 1/4 cup light brown sugar
  • 2 tablespoons all-purpose flour gluten free if desired
  • 2 tablespoons California Extra Virgin Olive Oil
  • 3 tablespoons chopped pistachios

Instructions
 

  • Preheat the oven to 350°F. Lightly grease 6 individual baking pans, or 1 large baking dish, with olive oil. If using individual pans place them on a baking sheet to make transferring to and from the oven easier. Set aside.
  • In a large bowl, toss the diced pear with the sugar, extract, ginger, cornstarch, zest, and half of the orange juice. Stir until the pear pieces are completely coated with the cornstarch and all of the dry ingredients have moistened. Divide the filling between the individual baking pans. Set aside.
  • Using the same mixing bowl, no need to wipe it out, toss the oats, sugar, flour, remaining orange juice, chopped pistachios, and olive oil until incorporated.
    Top each baking pan or the larger baking dish with some of the prepared topping spreading to cover as much of the fruit filling as possible.
  • Bake for 40-45 minutes, until the filling, is bubbling, the pears are tender, and the topping is golden brown. Rest at least 5-10 minutes before serving.

Notes

If fresh pears aren't in season you can use all canned or jarred pears for this recipe.
All of the ingredients can be combined into one larger baking dish, you may need to increase cooking time slightly.

Nutrition

Calories: 183kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 4mgPotassium: 162mgFiber: 3gSugar: 19gVitamin A: 74IUVitamin C: 13mgCalcium: 29mgIron: 1mg
Keyword baking, bosc pear, crisp, dessert, pear
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