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
  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/asian-pear-crisp/