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This rosemary Asian pear crisp is a fun twist on the usual fruit crisp. It’s packed full of sweet, ripe Asian pears, golden raisins, minced rosemary, and a super crunchy oat topping.
On Thanksgiving, I was standing in my in-laws’ house when my brother-in-law walked in with a giant box of Asian pears and said, “Here you go!”
At first, I was like, “Umm, okay?” Then he told me that his dry cleaner had given him some pears, but he had no idea what to do with them and thought I might be able to use them.
I gladly took my box of pears and started brainstorming.
Since it’s winter, I figured a crisp was 100% necessary.
The thing I love most about this dish is its total homeyness. It reminds me of the type of dish I would find at my grandma’s house but with a little Brandy twist. As much as I love my grandma, she would never have thrown rosemary in her crisp.
If you’re on the fence about herbs in sweets, I PROMISE it’s not weird!
I’ve done it several times with my Cranberry Orange Rosemary Muffins, Blueberry Lemon Thyme Muffins, and Strawberry Basil Shortcake.
I also decided to add a few golden raisins because I think golden raisins are underrated. They are little nuggets of sweetness that are always appreciated and wanted.
Ingredients needed
- Asian pears
- Golden raisins
- Brown sugar
- All-purpose
- Lemon juice
- Rosemary
- Kosher salt
- Butter
- Baking powder
- Cinnamon
- Rolled oats
How to make Asian pear crisp
Fruit crisp is the ultimate winter dessert. And pears are perfect when baked and spiced with herbs and cinnamon.
- Preheat your oven and spray your pan with non-stick spray.
- In a large bowl, mix the filling ingredients and add them to your dish.
- In a medium-sized mixing bowl, mix the topping ingredients.
- Top fruit with crisp topping and bake until golden brown.
FAQ’s
More crisp recipes
Rosemary Asian Pear Crisp
Ingredients
For pear filling:
- 5 ripe Asian pears, peeled, cored and cut into 3/4 inch cubes, about 5 cups
- ⅓ cup golden raisins
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 2 teaspoons minced fresh rosemary
- ¼ teaspoon kosher salt
For topping:
- ⅓ cup brown sugar
- ¼ cup all-purpose flour
- 4 tablespoons unsalted butter, room temperature
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ½ cup rolled oats
Instructions
For pear crisp:
- Preheat oven to 350 degrees F and spray 9×9 pan with non-stick spray.
- In a large bowl combine all ingredients together and stir to evenly coat. Add pears to the prepared dish and top with prepared topping.
- Bake for about 40 minutes or until the topping is golden brown and the pears are soft.
For topping:
- In a medium sized bowl add brown sugar, flour, unsalted butter, baking powder, cinnamon and kosher salt. Mix until crumbly and stir in rolled oats.
My kids adore pears! I have no doubt this would be a new favorite!
This crisp is calling my name! I wish it wasn’t so late so I could make it now!
I’ve never even thought to ever use fresh herbs in desserts before but now I’m curious! I think pears and golden raisins are both underrated! I need to try this!
What a nice change of fruit flavors, I never think of pears except to eat them by themselves, this looks great and thank you for this!
Pears are delicious and I’m excited to bake with them.
Can I omit the raisins without substituting?
hi Erika – absolutely!