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Pear Crisp with Candied Pecans

Makes 2 6-inch ramekins


  • Makes 2 6-inch ramekins


  • 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)


  • 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.