This easy Pear Bourbon Skillet Crisp is bubbling with sweet fruity goodness and topped off with a buttery crumbly topping. A simple dessert that's the perfect cold weather treat to enjoy with a scoop of vanilla ice cream or a hot cup of coffee. Mmm!
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"It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption". ~ The Anatomy of Dessert by Edward Bunyan
Yes, let’s all eat more food that leads to silent consumption - please! Or just ripe pears all day err day.
I’m not sure how or why I have such a keen ear for sounds others make when consuming their food. I wish I was blissfully unaware but I’m not. It is like nails on a chalkboard for me. I’m not proud of it but this is my situation.
As a young girl I would sit next to my mom at the dinner table. I was the youngest and the one that needed her supervision. It was my dad to her right and me to her left for 17 years. So sweet –right? Yes, of course, until one regular week night dinner it happened. During the salad course I blurted out… “you have the most uninsulated jaws.” I know – it wasn’t my best showing, but I couldn’t take it. She graciously laughed of course and kept right on crunching that lettuce like it was her job. Ahhhh!
Can anyone else out there relate?? Or am I the only one?
This is still my struggle today. Most people don’t know this about me (well, until now). But ole’ Sanderino is very aware of this aggravation of mine. Sorry B! Just like my mom he has been plagued with uninsolated jaws. So for the last decade or so I’ve had the, ahem, pleasure of listening to him thoroughly enjoy every bite of his food.
The irony is almost too much.
I know what you’re thinking – I’m thinking it too – what’s my problem!??
I should be overjoyed that he loves my cooking and more than anything likes to chew each bite like a boss. I’m sure there is a name for this audible food annoyance I possess… but is there a cure!!?? Someone please help a girl out!! Oh well, for now dinner music will have to do.
Or we could all just eat ripe pears from now on! Or better yet this yummy Pear Bourbon Skillet Crisp! YASSSS! It’s sweet and fruity, warm and delicious! Add some vanilla ice cream and it’s pear-fection! (Sorry, I couldn’t resist.)
You don’t really see too many recipes with pears as the star of the show. But since they’re in season and a tasty fall treat, I thought I would pay tribute to these beauties.
In case you’re interested, some extra info on pears:
- Pears have been cultivated for over 4,000 years! The prevailing belief is that they originated in the Caucasus region – what is now the Russian Federation – and spread west to Europe and east to Asia from there.
- Pears and apples are related - they are both in the rose family. A pear is a type of pome - a false fruit in which five carpels (the true fruit) form a core containing the seeds.
- In ancient times the pear was considered superior to the apple… in fact there were more varieties of pears than apples!
- Today in the US, you can find 10 different types of pears: Green Anjou, Red Anjou, Bartlett, Red Bartlett, Bosc, Comice, Concord, Forelle, Seckel, and the Starkrimson.
- The United States is one of the largest producers of pears in the world.
- Every United States pears are picked by hand.
- A medium pear has about 100 calories.
- Pears are a good source of vitamin B6 and vitamin C, potassium and copper. A slow-releasing energy fruit, excellent for helping to balance blood sugar levels.
I don’t know about you, but all this pear talk is making me hungry for some warm, cinnamony, pear bourbon crisp!
I must come clean, lest you think this fall treat was my genius idea, this recipe is from William Sonoma’s website. Of course I added my spin on it because I just can’t help myself, but the inspiration is all there’s. No need to reinvent the wheel – amiright!??
There are many options when it comes to pears. For this recipe I chose to use Bartlett pears that were just barely ripe (a slight give to them when squeezed). Bosc pears would be another great pear-ing for this recipe (sorry, can't stop.) Both pear types are readily available in most grocery stores this time of year.
Let me share the process with you:
First, peel the skin off 6 ripe pears. Then slice in half, and then quarters. Now, using a “pear-ing” knife (I promise that’s the last time) to cut the core from each wedge and slice in half lengthwise.
Now toss with bourbon and allow to sit for 30 minutes, stirring occasionally.
Meanwhile, mix together the crumb topping. First, cut ½ cup (1 stick) of butter into small cubes and set aside. Then in a mixing bowl add, flour, oats, sugar, sliced almonds, cinnamon, and salt. Add the cubed butter to the mixture and work together with your hands until crumbles have formed. (PS: This would be a great job for the kiddos.)
Finally, fold the maple syrup and lemon into the bourbon-soaked pears. Pour them into a generously buttered skillet. Mmm, butter.
Now layer on your crumble topping and bake at 375 degrees for 30 minutes.
Allow it to cool slightly and then serve with a scoop of vanilla ice cream. Is your mouth watering??
I’m over here full on drooling. Note to self: When writing these posts wear a bibb. LOL #kiddingnotkidding
This festive fall dessert is so delicious – browned and bubbling with all kinds of sweet fruity goodness. It’s truly the perfect easy sweet treat to make for company or family on a crisp fall weekend. Pair this with a tasty cup of keto coffee and you are going to enjoy!
After you make a Pear Bourbon Skillet Crisp, try these other delicious pear ideas:
- Slice and serve with a soft cheese like brie or camembert.
- Slice on a grilled cheese sandwich.
- Cut up and roast with root veggies.
- Chop and toss in a salad with nuts and greens.
- Whole, (fresh off the tree) as a snack. Like an apple.😁
For The Filling:
- 6 firm ripe pears, peeled, cored and cut into wedges, (Barlett pears will be turning yellow when ripe.)
- 3 tablespoons good-quality bourbon
- Juice from half a lemon
- 1 tablespoon all-purpose flour (or almond flour/gluten-free baking flour)
- ¼ cup pure maple syrup (or brown sugar)
- 1 teaspoon ground cinnamon
For The Crisp Topping:
- ⅔ cup all-purpose flour (or almond flour/Gluten-free flour)
- ⅔ cup rolled oats
- ¼ cup sliced toasted almonds
- ½ cup packed light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, diced into ½-inch cubes allow to soften slightly, plus ½ tablespoon for buttering the pan
- Preheat an oven to 375F. Butter a 10-inch cast-iron skillet with ½ tablespoon of butter.
- In a large bowl, combine pears and bourbon. Allow them to sit for 30 minutes, stirring occasionally.
- Meanwhile, mix together the crumb topping. First, cut ½ cup (1 stick) of butter into small cubes and set aside. Then in a mixing bowl add, flour, oats, sugar, sliced almonds, cinnamon, and salt. Add the cubed butter to the mixture and work together with your hands until crumbles have formed.
- Add maple syrup, lemon juice, flour, and cinnamon to the bourbon-soaked pears and fold together. Pour into the buttered 10-inch skillet.
- Sprinkle the crisp topping over the pears.
- Bake for 30 minutes. Allow it to cool slightly and then serve with some vanilla ice cream if desired.
Serving Size8-10 ounces
Amount Per Serving Calories 365Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 245mgCarbohydrates 77gFiber 8gSugar 46gProtein 5g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!