Cobblers, Crumbles, Crisps & Buckles: Pear Crisp (+How To Tell Each Apart!)
Did you know that cobblers, crumbles, crisps & buckles have many differences but also share many similarities? As fall rolls around and you start to see an influx of holiday and seasonal dessert recipes, will you be able to tell them apart? Well, we are here to fill you in on all things baked goods so you can differentiate between these 4 fruity desserts!
Preheat your oven to 350°F (175°C). Peel, core, and dice the pears and place the pears into a medium-sized mixing bowl.
10 cups pears
Add the sugar, 1 tablespoon all-purpose flour, ground cinnamon, and ground nutmeg to the diced pars and stir to coat evenly. Transfer the fruit filling to a 2.5-quart or 9x13 baking dish.
½ cup white sugar, 1 tablespoon all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
In a second medium-sized mixing bowl combine the quick oats, 1 cup of all-purpose flour, light brown sugar, baking soda, baking powder, and melted butter. Mix to combine until well-integrated and crumbly.
1 cup quick-cooking oats, 1 cup all-purpose flour, ½ cup light brown sugar, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ cup butter
Sprinkle the oat mixture over the pear filling in the baking dish. Spread in an even layer over the top of the diced pear filling.
Bake at 350°F (175°C) for 45-50 minutes until the topping is toasted and golden-brown and the pears are bubbling around the edges.
Remove your pear crisp from the oven and allow it to cool slightly before serving.
The best pears for this pear crisp, or baking in general, are Bosc, Bartlett, or Anjou pears. They are firm enough to hold their shape but still sweet with plenty of flavor. *I used a combination of Bosc and Bartlett as I find that Bosc pears, on their own, can be mild.
Try not to slice the pears too thin as they break down while baking and you don't want them to disintegrate in the oven.
If the streusel topping is getting too dark but the pears are not cooked thoroughly, cover the baking dish loosely with foil for the remainder of the cooking time.