Pear Crisp with Candied Pecans
Makes 2 6-inch ramekins
Equipment
- Makes 2 6-inch ramekins
Ingredients
- 1 ripe Barlett or Asian Pear
- 1 tbsp cinnamon sugar
- 1 tbsp butter chilled and cut into small pieces
- 2 tbsp brown sugar
- ¼ cup oats quick cooking
- 2 tbsp chopped candied pecans pre-bought or see my recipe for Candied Nuts here
- whipped cream or vanilla ice cream for topping (optional)
Instructions
- Preheat oven to 375 degrees.
- Peel, core and dice the pair, then add to a mixing bowl.
- Add cinnamon sugar and toss to coat.
- Divide into two ramekins.
- In another bowl, add the sugar, butter, and oats.
- Using your fingers or a fork rub the mixture until it is crumbly but combined with no large pieces of butter remaining.
- Add the candied pecans and mix well.
- Divide the topping mixture evenly on top of pears.
- Place ramekins on a baking sheet and bake for 15 minutes, until the pears are tender and the topping is golden.
- Cool slightly and serve topped with whipped cream or a scoop of vanilla ice cream.