I always like to have crisp topping in the freezer for any impromptu dessert/sweet breakfast craving.
This is great in the morning baked with apples or blueberries and a dollop of yogurt or late at night as a sweet snack. Double up on the crisp topping if that sounds like a nice idea.
For dessert serve warm with a scoop of vanilla or green tea ice cream.
1 cup oats
1/2 cup almond meal or all purpose flour
1/2 cup roughly chopped pecans
2 Tablespoons packed light brown sugar
1 Tablespoon candied ginger, chopped
1 pinch sea salt
4 Tbsp butter, cooled melted butter
4 Tablespoons butter, melted, cooled
4 pears -up to you if you want to peel them, I usually don’t
2 Tablespoon brown sugar
2 Tablespoon white sugar
2teaspoon fresh grated ginger
1 teaspoon cardamom, optional
1/2 teaspoon kosher salt
To make the topping:
Mix all the ingredients except the butter then add the butter and mix.
To make the pear crisp:
Preheat your oven to 350º
Peel or not, chop or slice the pears— all options work here and is really your preference. Sliced will make the whole thing a bit jammy and compote like, which makes the flavors meld better. Chopped gives you more texture.
In a medium bowl toss the pears with the butter, sugars, salt, and spices, and put them in a small oven proof dish. Top with the topping and bake until the topping looks golden and the fruit is bubbling a bit— about 20-30 minutes.