Best Pear-Ginger Crisp One-Pot Recipe
A warm and fragrant pear-ginger crisp made effortlessly in a Dutch oven, this one-pot recipe highlights the floral sweetness of Bartlett pears with a crunchy, almond-infused topping.
Equipment
- 6 to 7-quart Dutch oven
Ingredients
For the Topping:
- ¼ cup slivered almonds
- ½ cup 2 ½ ounces all-purpose flour
- ¼ cup packed 1 ¾ ounces light brown sugar
- 2 tablespoons chopped crystallized ginger
- 2 tablespoons granulated sugar
- ¾ teaspoon ground ginger
- ⅛ teaspoon table salt
- 5 tablespoons unsalted butter melted and cooled
For the Filling:
- 4 tablespoons unsalted butter
- 3 tablespoons granulated sugar
- 1 ½ teaspoons cornstarch
- 1 ½ teaspoons lemon juice
- 1 teaspoon grated fresh ginger
- Pinch table salt
- 5 pounds ripe but firm Bartlett pears peeled, halved, cored, and cut into 1 ½-inch pieces
Instructions
Prepare the Topping:
- Preheat oven to 425°F and adjust rack to the lower-middle position.
- Pulse almonds, flour, brown sugar, crystallized ginger, granulated sugar, ground ginger, and salt in a food processor until nuts are finely chopped (about 10 pulses).
- Drizzle melted butter over the mixture and pulse 5 times, scraping down the bowl as needed, until it resembles wet sand.
Make the Filling:
- In a 6 to 7-quart Dutch oven, melt butter over medium heat.
- Remove from heat and whisk in sugar, cornstarch, lemon juice, ginger, and salt.
- Add pears and toss to coat evenly.
Bake the Crisp:
- Sprinkle the prepared topping evenly over the fruit, breaking up any large chunks.
- Scrape down exposed sides of the Dutch oven, then transfer it to the oven.
- Bake uncovered for 25 to 30 minutes, until pears bubble around the edges and the topping is golden brown. Rotate the pot halfway through baking.
Cool and Serve:
- Remove the Dutch oven from the oven and place it on a wire rack.
- Let the crisp cool for 20 minutes before serving.
- Serve warm, optionally with ice cream.
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