Pear Crisp

This foolproof recipe for pear crisp is as easy as pie.

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Pear Crisp
Recipe Type: Dessert
Author: Chef Adam Sacks, Jack Maguire and Morgan Sauer 
Serves: 8
  • ½ cup all purpose flour, self rising 
  • ½ whole wheat flour 
  • ½ teaspoon salt 
  • 6 tablespoon butter, unsalted 
  • 4 tablespoon water 

For filling:

  • 1 tablespoon coconut oil 
  • 4 cups pears, fresh, cubed 
  • 1 cup pecans, chopped 
  • ½ cup brown sugar 
  • 1 teaspoon ground cinnamon 
  • ¼ teaspoon nutmeg 
  • ¼ teaspoon sea salt 
  • 1 teaspoon vanilla extract 
Crust: Combine flours and salt, mix well. Add butter and water. Mix until dough consistency and roll into ball. Refrigerate for 15-30 minutes. 
Filling: In a preheated pan, add oil, pears, pecans, sugar, spices, vanilla, and salt. Cook gently until pears are soft and sugars caramelize. 
  1. Divide pear mixture and fill 8 well-greased ramekins. Set aside and cool. 
  2. Roll out dough to ¼ inch thickness. Cut into desired shape with cookie cutter. Place dough over the filling. Bake at 350 for 15 minutes. 

Live Naturally is excited to partner with Johnson & Wales University on this recipe. Known as a recognized leader in culinary education, JWU is changing the way the world eats. 


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