Ready for some more fall recipes? I have a yummy one for you today. I’m sharing an Asian Pear Marple Crisp. It’s a delicious casserole dessert made with Asian pears and covered with maple oat crisp.
I love casserole type recipes because they are very easy to make and require very little dish washing. Casserole desserts are even better. You can spend a little more time on the main course and throw the desert together then in the oven while having dinner.
Crisps and cobblers rock as easy casserole desserts. I like to get creative with crisps and cobblers, to mix it up a little.
They might be a little expensive, but I absolutely love Asian Pears. They are so light, crisp and taste like a hybrid between a juicy pear and golden delicious apple. Using Asian pears in a crisp created a perfect balance between the light and airy fruit and crunchy, heavier crisp.
Since the Asian pear is sweeter than a traditional apple, I used much less sugar. It helped keep this dessert perfectly sweetened but not overly sweet. I also used pure maple syrup in the oat crisp to add extra flavor. Boy, that turned out good!!
I also like to use Country Crock in my casseroles instead of butter. The fact that it has 0g trans fat per serving, it contains no partially hydrogenated oils and that it has no cholesterol, is very appealing to me. My favorite part is that it’s 70% less fat than butter per serving and has 30% fewer calories than butter per serving.
Asian Pear Maple Crisp
Ingredients
- 3 large Asian pears
- 2 tbs brown sugar
- 2 tbs finely chopped pecans
- 2 tbs flour
- 1 tsp cinnamon
- 2 tbs water
- Crisp:
- 1 1/2 cup of oats
- 2/3 cup flour
- 1/3 cup of brown sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup of melted Country Crock
- 2 tbs pure maple syrup
- 2 tbs finely chopped pecans
Instructions
- Preheat the oven to 350.
- Core and chop the Asian pears. Combine the chopped Asian pears, sugar, flour, cinnamon and pecans in a bowl and mix until everything is evenly distributed. Transfer the pears into a greased 9-inch round or an 8x8 casserole dish. Pour the water over the pears, that will keep more moisture in the dish.
- In the bowl, combine the ingredients for the crisp and mix very well, until all incorporated. Spread the crisp over the pears, evenly.
- Bake for 40-45 minutes.
Notes
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I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
Carla says
I bet this is just plain delicious !
Dorothy @ Crazy for Crust says
This is gorgeous Lyuba!
[email protected] says
Why have I never thought to make a crisp with pears? It sounds delightful!
Tracy @ Daily Dish Magazine says
This looks delicious! What a great treat for a fall day!
Julie @ Julie's Eats & Treats says
I tried Pear Crisp for the first time this week! I bet it’s even better with maple!
Ann says
Oh MAN, I am making this today! We have no Asian pears but we do have home grown pears and apples on our trees and I didn’t want to make “just pie.” Thanks for this recipe.
Michelle says
Mmmm! I have a freaky cinnamon allergy, so I obviously have to leave that out, but the maple will make up for it!
[email protected] says
I have actually never tried an Asian pear….but this sounds delicious! I love the fact that the sweetness of the pears means less added sugar!
Miz Helen says
I just pinned your delicious recipe from Full Plate Thursday, thanks for sharing!
Miz Helen
Robin~All Things Heart and Home says
looks amazing! I’m including it in next Monday Funday Roundup! ox
Kelli says
This was really great. I added one green apple just to give it something extra. Asian Pears held their shape too. I will be making this again next year.
lyuba says
I’m so happy that you liked it, Kelli! Thank you for your sweet comment and adding an apple sounds like a delicious idea!
PAUL J. HINTERSTEINER says
I am request permission to use some of your articles in my book the history of food to help this and the next generation to live healthier lives.
lyuba says
Why are you sending this request in a comment form instead of an official email? Very unprofessional. I’m sorry, you may not.
Renee Gingerich says
looks and sounds good!
lyuba says
Thank you, Renee!
Lori A Bradford says
HELLO,I JUST FOUND YOUR SITE THANKS TO GOOGLE. MY HUSBAND AND I HAVE ASIAN PEAR TREES,I NEVER KNEW HOW TO USE THEM,THIS RECIPE LOOKS FANTABULOUS. MY QUESTION IS, HOW DO I MAKE THIS FOR A 9×13 PAN,HOW MUCH OF EACH INGREDIENT WOULD I HAVE TO USE?
THANK YOU IN ADVANCE, DEFINITELY A NEW FAN ❤❤❤🤤🤤🤤
Margie says
Several of my nieces are seriously gluten intolerant. Could |I substitute the regular flour for a full gluten free flour|? Do you think it would work? It sounds delicious
Nikki says
Hi there,
Can I omit the pecans? My family does not like nuts.
Thank you!
lyuba says
Hi Nikki!
Of course you can omit pecans. You can also add some raisins if you’d like that instead.
Catherine Warr says
My neighbor has an asian pear tree. She just brought over a large sack of them! I love to eat them, but I was looking for a recipe. My family loves apple crisp, so this looks like a winner! Can it be made and then frozen? Or can you freeze the fruit and use later. I have so many, I hate to waste them….
Thanks!
Linda says
This is lovely! But you have my pet peeve included — giving amounts in terms of number of pears instead of a volume amount. I have Asian pear trees and their fruit range from the size of a tennis ball to a large grapefruit in size. I used between 4 and 5 cups of prepared fruit. A tip for working with Asian pears is that when they cook in dishes like this they stay very firm from heating slowly. If you don’t like that you can heat them quickly in the microwave and they will be softer. For this dish I microwaved in my glass pan for 1 1/2 minutes before adding the topping and they came out perfect. I really like the topping with the maple syrup added.
LyubaB says
Hi Linda,
Great suggestions! I am so glad you liked the recipe!