Call it crisp or crumble, this is delicious!!! You can make this with fresh apples or pears.
9x13 casserole dish
- 2 lbs. sliced and peeled pears
- ½ cup salted butter melted
- 2 Tablespoons fresh lemon juice
- ½ cup flour (dip and sweep method) 72.5 grams
- ¼ cup oats (dip and sweep method)
- 4 teaspoons cinnamon
- ½ cup sugar
- 2 cups flour (dip and sweep method) 290 g
- 2 cups sugar 400 g
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 egg, well beaten
- ¾ cups salted butter melted
For The Filling:
Peel and slice all of the pears. Then cut the slices into thirds. Cut them the way you'd like to eat them. Place them in a large bowl.
Melt the butter and pour it on top of the pears.
Add the rest of the filling ingredients and mix them by hand with a wooden spoon.
Place the filling inside evenly in a 9x13 pan and a set aside.
For The Topping:
Whisk together the following: flour, sugar, baking powder, salt, and cinnamon in a large bowl.
In a separate bowl, beat 2 eggs. Pour the eggs on top of the flour/sugar mixture. Mix together with a pastry blender until the mixture is crumbly.
Sprinkle the topping over the pear filling.
Poke 8 holes on the top of the topping. Pour the melted butter all over the topping.
Bake for 60-75 minutes or until the top is golden brown and crispy. Oven times vary. For more even baking, rotate the 9x13 pan after 40 minutes of baking in the oven.
Serve warm with ice cream or fresh whipped cream. (I personally like salted caramel ice cream or vanilla bean ice cream with this.) Enjoy!
Tips: I recommend using fresh pears or fresh apples as opposed to canned or from a jar. Otherwise the syrup from the canned fruit can make this dish too goopy.
If you’re like me and buy unsalted butter in bulk, there is 1/4 teaspoon of salt in every stick (1/2 cup) of butter. So, if you don’t have salted butter on hand, there’s the formula to fix that! 👍