This Recipes are Sponsored by Blue Chair Bay Rum. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.
You are going to absolutely love this boozy vanilla rum pear and plum crisp. It has all the best fall flavors and is super easy to whip together. I mean warm fall fruit and a crispy golden brown, buttery topping! Could it get any better?
Everyone loves an apple crisp, but I my favorite fall fruit is the pear, so pear crisp it is. I’m pretty confident this recipe will be at the top of your fall baking list from now on!
Baking with Vanilla Rum
This homemade fall fruit crisp is not only packed full of red bosc pears and black plums, but is flavored with a delicious vanilla rum. No need for vanilla extract with this dessert.
Blue Chair Bay Rum offers authentic Caribbean Vanilla Rum made with sugarcane molasses and natural ingredients. Its aroma of sweet and creamy sun-baked vanilla meringue leads to a rich spiced and vanilla natural flavors. It adds a wonderful complexity to this pie like dessert.
Blue Chair Bay Rum is made in the Caribbean offering an array of delicious rum and cream rums that can be added to your favorite cocktail or dessert recipe. Their vanilla rim, spiced rum and coconut spiced rum cream are perfect pairings for autumn flavors.
How to tell if the pears and plums are ripe
For this recipe, I would recommend fruit that is slightly firmer than ripe. Super soft fruit will make the crisp gooey and to firm will lack the sweet flavor.
Pears ripen from the inside out, so its hard to tell at just a glance. If you want to make a pear is ripe, very gently squeeze the pear near the stem. If the pressure gives just enough to be slightly soft, then its ready to be eaten.
This technique works for plums too. If they are super firm to the touch and the skin doesn’t indent slightly when pressed they need a bit more time.
Tips for Fall Fruit Crisp
- Ripe fruit is perfect for eating, but slightly firm is preferred for this recipe. This makes slicing a breeze and will prevent having an overly moist filling.
- Slice your pears and plums to about ¼ inch thick so they are tender in contrast to the crisp topping.
- Mix your topping with a fork or even better your hands. Make sure all the flour and oats are well covered in butter and sugar. Leave it a bit clumpy so you have yummy chunky golden crunchiness in every bite.
Fruit crisps are such a wonderful dessert during the busy holiday season. They are full of flavor and take less time than preparing pies. I suggest eating a huge serving warmed with ice cream or rum spiked whipped cream!
More Pear Recipes You’ll Love
Ingredients
Plum and Pear Filling
- 6 red bosc pears stem removed and cored, sliced
- 3 large black plums pit removed and sliced
- ¼ cup Blue Chair Bay Vanilla Rum
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- ⅓ cup all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground star anise
- 2 teaspoons orange zest
Crisp Topping
- 1 ½ cups all purpose flour
- ½ cup granulated sugar
- 1 cup light brown sugar
- 1 cup whole oats
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 11 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350 degrees and position oven rack one level below the center. Lightly butter an 9 by 12 inch baking dish, or similar sized casserole dish, set aside.
- Place sliced plums and apples in a large bowl then pour Blue Chair Bay Vanilla Rum over the fruit and gently toss with hands to evenly coat.
- In a medium mixing bowl whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, star anise, and orange zest.
- Add the sugar and spice mixture to the bowl of fruit and toss again until evenly coated.
- Spoon filling into prepared pan. Next prepare your crisp topping.
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, oats, and cinnamon.
- Pour melted butter into the mixture and stir with a fork until large crumbles form. Don't over mix and leave some of the topping chunky.
- Sprinkle the oat mixture evenly over top of the fruit.
- Bake in preheated oven for 45-50 minutes until top is golden brown and fruit filling is bubbling around the side.
- Place pan on cooling rack for about 15-20 minutes before serving.
Tried this recipe?Let us know how it was!
Cass
This looks AMAZING! I’ve recently had to go dairy-free which I’m still adjusting to. Do you think subbing coconut oil for the butter would be effective? Or would it really not give it the same taste/finish? Or perhaps a high-quality vegan butter?
Jenn
I would go with the vegan butter first 🙂 The coconut oil we completely change the texture and flavor.