I don’t think I really grew up eating crumbles or crisps or cobblers, but I’ve started really appreciating them in recent years. Primarily, because every fall I buy just way, way too many apples at the orchard or cider mill, and then have to figure out how to use them all up. But primarily, crisps are simply THE BEST dessert for two. Or three. Or four.
The point is, they are easily adapted to however many people you have for dessert, and you can put them together in 10 minutes or less, then throw them in the oven. Which means if you ever have an evening where your sweet tooth strikes, you can be eating a warm, delicious homemade dessert in about a half hour. Oh, and you get a serving of fruit, too!
I changed up my fall apple crisp routine to become a mid-winter pear crisp. I made them a bit special by throwing some butterscotch chips and macadamia nuts into the topping portion of the event. I used Bosc pears here, which are an excellent choice for baking. I find them to be pretty sweet on their own, so I added just a touch of honey instead of sugar. If you have individual baking dishes, great – use them here. If not, who cares? Just use a regular baking dish and then scoop into bowls. Or eat directly out of the baking dish. I won’t tell.
Ice cream optional, but never, ever a bad choice.
Pear Crisp with Butterscotch Macadamia Topping
- Nonstick cooking spray
- 2 Bosc pears, cored and cut into 1-1/2 inch pieces
- 1-1/2 tablespoons honey
- 3 tablespoons old fashioned rolled oats
- 2 tablespoons butterscotch chips
- 2 tablespoons chopped macadamia nuts
- 1 tablespoon unsalted butter, melted
- Preheat oven to 350 degrees F. Lightly spray 2 individual (1-1/2 to 2 cup) baking dishes with cooking spray. In medium bowl, toss pears and honey until well combined. Divide pear mixture between baking dishes.
- In small bowl, stir together oats, butterscotch chips, nuts and butter.
- Divide oat mixture over pear mixture in baking dishes. Transfer to oven and bake 25 minutes or until pears are tender and topping is golden brown.