Rosemary Asian Pear Crisp
This rosemary Asian pear crisp is a fun twist to the normal fruit crisp. Packed full of sweet ripe Asian pears, golden raisins, minced rosemary and finished with a super crunchy oat topping.
Servings: 6 servings
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 9x9 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.