Fall is {almost} here and even though I am craving pumpkin desserts I still love baking with fresh fruit. Cobblers and Crisps are one of my favorite Southern “throw it all together” kinda desserts and this one is right up my alley!
In honor of my favorite season quickly approaching, I am sharing one of my favorite simple recipes with y’all. These individual crisps can be made using any fruit but I am partial to sweet, crisp pears. I top mine with candied nuts, usually whatever I have on hand from pecans to walnuts to almonds. The best part? This Individual Pear Crisp with Candied Pecans take less than 20 minutes to prepare and bake and only use 6 ingredients!
Happy {early} Fall Y’all!
Pear Crisp with Candied Pecans
Makes 2 6-inch ramekins
Equipment
- Makes 2 6-inch ramekins
Ingredients
- 1 ripe Barlett or Asian Pear
- 1 tbsp cinnamon sugar
- 1 tbsp butter chilled and cut into small pieces
- 2 tbsp brown sugar
- ¼ cup oats quick cooking
- 2 tbsp chopped candied pecans pre-bought or see my recipe for Candied Nuts here
- whipped cream or vanilla ice cream for topping (optional)
Instructions
- Preheat oven to 375 degrees.
- Peel, core and dice the pair, then add to a mixing bowl.
- Add cinnamon sugar and toss to coat.
- Divide into two ramekins.
- In another bowl, add the sugar, butter, and oats.
- Using your fingers or a fork rub the mixture until it is crumbly but combined with no large pieces of butter remaining.
- Add the candied pecans and mix well.
- Divide the topping mixture evenly on top of pears.
- Place ramekins on a baking sheet and bake for 15 minutes, until the pears are tender and the topping is golden.
- Cool slightly and serve topped with whipped cream or a scoop of vanilla ice cream.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
I use 6 inch ramekins for these individual crisps.
My very favorite grinder from Trader Joe’s: Cinnamon Sugar! This gets used a lot for baking and breakfast in my house! I use it to toss my pears in but you could also create your own or just use cinnamon.
All pears are delish to me but for this recipe I am partial to Barlett pears. I have also used sweet Asian pears too.
Dice up the cold butter and add it to the oats and brown sugar. Crumble it together by mixing with your fingers until combined.
Add 2 tbsp chopped candied pecans to the mix.
(I keep these premade in my pantry for desserts and salads).
Divide the pears into two ramekins. I greased them but they didn’t need it.
This recipe does not stick.
Top with the crisp mixture, piled high. Place on a baking sheet and bake at 375 degrees for 15 minutes.
Let cool slightly then top with whipped cream or a scoop of vanilla ice cream.
Enjoy this fast and easy…and oh so tasty dessert!
All Things Fall Blog Hop and Giveaway Part Deux.
Enter the fall themed giveaway below!
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