Pear-Pecan Crisp with Lemon Sauce Recipe

Pear-Pecan Crisp with Lemon Sauce Recipe
Pear-Pecan Crisp with Lemon Sauce Recipe photo by Taste of Home
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Pear-Pecan Crisp with Lemon Sauce Recipe

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"Pear-adise on a plate" is a great way to describe this fruity crisp. A lovely lemon custard sauce tastefully tops the tender pears and crunchy topping.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 5 cups sliced peeled ripe pears (about 5 medium)
  • 1 tablespoon sugar
  • 2/3 cup old-fashioned oats
  • 1/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold butter
  • 1/3 cup chopped pecans
  • SAUCE:
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1 egg yolk, beaten
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1/4 teaspoon grated lemon peel

Directions

Place pears in a greased 8-in. cast-iron skillet or 8-in. square baking dish; sprinkle with sugar. In a small bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over pears. Bake at 350° for 30-35 minutes or until bubbly.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the butter, lemon juice and peel. Serve with warm pear crisp. Yield: 6 servings.
Originally published as Pear-Pecan Crisp with Lemon Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p136

Nutritional Facts

1 each: 288 calories, 16g fat (7g saturated fat), 61mg cholesterol, 103mg sodium, 36g carbohydrate (22g sugars, 2g fiber), 3g protein.

  • 5 cups sliced peeled ripe pears (about 5 medium)
  • 1 tablespoon sugar
  • 2/3 cup old-fashioned oats
  • 1/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold butter
  • 1/3 cup chopped pecans
  • SAUCE:
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1 egg yolk, beaten
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1/4 teaspoon grated lemon peel
  1. Place pears in a greased 8-in. cast-iron skillet or 8-in. square baking dish; sprinkle with sugar. In a small bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over pears. Bake at 350° for 30-35 minutes or until bubbly.
  2. Meanwhile, in a small saucepan, combine the sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  3. Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the butter, lemon juice and peel. Serve with warm pear crisp. Yield: 6 servings.
Originally published as Pear-Pecan Crisp with Lemon Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p136

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