This recipe for caramel pear crisp gives you more of what you want: buttery crunch
What every fruit crisp needs is more crisp. Also pears. Apples are nice, but pears are pleasure. When you bite into a perfectly ripe one, you work your jaws just enough to fully enjoy the reward of fruit fat with honeyed juices.
But ripe pears are elusive. They’re rarely sold in that state and, if they are, they bruise easily. If you buy hard ones and wait patiently for them to ripen, they will. All at the same time. To celebrate the immediate joy of sweet, tender pears, I created a crisp that’s ready to serve in a little over an hour. It’s perfect for surprise guests or an impatient craving for a warm, from-scratch dessert.
Bartlett pears start on the stovetop in bubbling buttery sugar, softening a touch before baking under a cloak of cardamom-scented oats and almonds. As the fruit and crisp topping bake together, the sugars in both caramelize around the edges of the pan and take on the gooey stretchiness of a caramel apple coating.
Since I already made this dessert to satisfy our age’s habit of getting what we want immediately, I figured it should also give us more of what everyone wants. Extra crisp mix bakes in a separate pan and gets granola-crunchy. The crumbles baked onto the pears crackle on top while softening to a comforting chew where they meet the fruit’s juices. When served with ice cream and a shower of the extra crunchies, this dessert delivers as much — maybe even more — pleasure as a ripe pear.
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