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Pear-Pecan Crisp with Lemon Sauce

 Pear-Pecan Crisp with Lemon Sauce
"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.
6 ServingsPrep: 30 min. Bake: 30 min.


  • 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


  • Place pears in a greased 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 of 2

Pear-Pecan Crisp with Lemon Sauce (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 288 calories, 16 g fat (7 g saturated fat), 61 mg cholesterol, 103 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.