Pear Crisp
Fall flavors in a delicious plum and pear crisp with a crunchy golden oatmeal crisp stopping. Vanilla rum and fall spice flavored fruit crisp.
Servings 6 people
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.