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Crisps are fall’s best!
I must say, right here at the start – I like pears better than apples. I’m not really sure why, but raw, or cooked somehow, pears always win. In baking, pears are just sublime, and after trying them in this Chablis Pear Crisp, I think you will agree. Fruit Crisps are the bomb!
The addition of the wine was inspired by the idea that pears are often poached in wine. That’s a fine idea, and one I’m definitely in favor of. But, I wanted a little something more – more flavorful, and maybe a bit of crunch?
You can make perfectly wonderful pies with pears, so why make a crisp? Chablis Pear Crisp, even with the extra step of reducing the chablis is easier than a pie I think. Some people are intimidated by the idea of making a pie, so I wanted this to be approachable for everyone. A crisp also has some really wonderful flavors and textures that you don’t find in a typical two-crust pie.
After peeling and coring the pears, you arrange them in a shallow baking dish that has some reduced chablis and brown sugar in it and sprinkle diced candied ginger over them.
Then, a mixture of oats, flour, butter, and warm spices is strewn over the top before baking in a moderate oven.
Make the recipe
Chablis Pear Crisp
- The Pears
- 1 cup of Chablis [can use another dry-ish white wine or apple juice]
- 3 tablespoons light brown sugar
- 3 large pears peeled, cored and cut into slices
- Candied ginger enough for 2 tablespoons when diced
- 1 tablespoon granulated sugar
- The Topping
- 1/2 cup quick cooking oats
- 1/2 cup all purpose flour
- 1/3 cup light brown sugar
- 4 tablespoons cold butter, cut in small cubes
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- Preheat oven to 375°, and lightly oil an approximately 2 quart shallow baking dish baking dish, or a deep pie dish.
- Place 1 cup chablis in a small saucepan, and stir in the 3 tablespoons light brown sugar. Bring to a light boil, and simmer until it is reduced by about half. Pour into a flat baking dish approximately 2 quarts. A deep pie dish will also work.
- Arrange the peeled and sliced pears over the wine.
- Place the candied ginger on a cutting board, sprinkle on the 1 tablespoon granulated sugar [prevents sticking], and dice into about 1/4 inch pieces. My candied ginger comes in slices, and it takes about 4 8lices to make 2 heaping tablespoons. Distribute chopped ginger over pears.
- In a medium bowl, combine the remaining ingredients, and using a pastry cutter or two knives, cut together until it forms a crumbly mixture. Sprinkle over the pears.
- Place baking dish in oven and bake for 30 to 35 minutes, until the pears are quite soft and jammy, and the topping is nicely browned. It should be bubbly around the edges. Remove to cooling rack.
- Serve warm or room temperature, topped with whipped cream or Vanilla Ice Cream.
Fresh from the oven. Toasty, lovely juicy edges, and nice soft fruit. Until you make it yourself, you’ll just have to trust me, but it smells like heaven!
We tried it plain first, and it is very good all on it’s own. But if you want to add a bit of whipped cream or Vanilla Bean Ice Cream, no one is going to think that’s a bad idea.
And, if I’ve given you an idea that fruit crisps are a nice idea, check out a couple more. How about Apple Crisp Bars or Maple Walnut Rhubarb Crisp, or maybe even Molasses Apple Cobbler? Yummy stuff for sure.