Asian pears make a quick appearance in Bayou State orchards each summer. They’re delightful eaten raw, but if you have a bunch, try this easy Asian Pear Crisp recipe.
Asian Pear Crisp
Makes about 8 servings
Ingredients
- 2½ cups pecan pieces, divided
- 1 cup sugar, divided
- ⅔ cup plus ¼ cup all-purpose flour, divided
- 1½ teaspoons kosher salt, divided
- ½ cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 10 cups ¾- to 1-inch-cubed peeled Asian pears (about 5 medium pears)
- ¼ cup cane syrup
- 2 tablespoons fresh lemon juice
- Vanilla ice cream, to serve
Instructions
- Preheat oven to 375°.
- In the work bowl of a food processor, place 2 cups pecans, ⅔ cup sugar, ⅔ cup flour, and 1 teaspoon salt; pulse just until combined. With processor running, add melted butter in a slow, steady stream until clumps form. Transfer to a medium bowl, and stir in remaining ½ cup pecans. Cover and refrigerate until ready to use.
- In a large bowl, stir together cinnamon, remaining ⅓ cup sugar, remaining ¼ cup flour, and remaining ½ teaspoon salt. Add pears, cane syrup, and lemon juice; toss until combined. Transfer filling to an 11x8-inch baking dish.
- Bake until filling is bubbling consistently, about 35 minutes. Top with chilled pecan mixture, and bake until topping is golden brown, about 20 minutes more. Let cool slightly on a wire rack. Serve warm with ice cream.
