recipe reviews for:

Fresh Pear Crisp

“Mildred Sherrer's comforting fruit crisp is a pared-down version of one her mother used to fix. 'I made it healthier by using reduced-fat margarine, fresh pears instead of canned and oats for some of the flour,' she explains from Fort Worth, Texas. As a finishing touch, she suggests topping it with fat-free yogurt or whipped cream.”

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Reviewed: Dec. 31, 2011

I made this for my dungeons and dragons group. They all devoured it in an hour.

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Reviewer:

sarahjcfollver

Reviewed: Nov. 26, 2011

1. Don't use canned pears, if you can--they're too mushy and often too sweet. 2. Plan to use 4 fresh pears per crisp. I'd recommend Bartlett or Concorde. I wouldn't pick Bosc because I typically find them a little grainy. 3. After they're peeled and cut in half, you can core the pears easily with a melon baller. 4. Skip the margarine and use butter--it tastes better. You might also add a little extra to the mix: I put in about 5 tbs total. I made this pear crisp for thanksgiving as an alternative to the pumpkin & apple pies that people typically contribute and boy am I glad I did. The recipe is great. It doesn't get overly-complicated with flavors -- there is *just* the right amount of spice to compliment the subtle flavor of the pears. And when the pears cook down nice and soft, they have a wonderful contrast with the crumble on top--nicer than you'd have with other kinds of fruit.

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Reviewer:

bradpow1030

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Harlem, New York, USA

Reviewed: Nov. 16, 2011

This is good and easy as written. I did have a random apple lying around that I chopped up and threw in there. Also......very important.....throw in a couple pinches of salt. It brings out every flavor. Also.....I eye balled everything so I didn't have much clean up at all. Impossible to mess this up.

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Reviewer:

claire03

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Chicago, Illinois, USA

Reviewed: Nov. 13, 2011

Great pear recipe! I used 4 pears, left out the lemon juice & peel, used butter instead of margarine, and replaced 1/2 the ginger with nutmeg. I baked just the pears in the casserole, covered in foil, for 40 minutes, then added the crumb topping (which I doubled) for 15 to 20 minutes. Everyone loved it!

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Reviewer:

Ruth

Reviewed: Oct. 28, 2011

this is an awesome recipe, I doubled the crumble, added blueberries and used fresh grated ginger and fresh squeezed lemon juice in an 11 x 15 with a dozen pears.. had to cook 15 extra min but just to die for...

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Reviewer:

MichaelC

Reviewed: Oct. 28, 2011

this was great as writen, have so many pears .good to find a recipe I can do so quick

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Betty

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Reviewed: Oct. 7, 2011

This was a HIT! My husband and kids absolutely love it. This was a great way to use up pears that were beginning to go ...

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Reviewer:

bcpratt

Reviewed: Sep. 27, 2011

very delicious recipe. I doubled the topping recipe, because I like my crisps with a thick topping.

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Reviewer:

Christineschultz5

Cooking Level: Beginning

Reviewed: Sep. 20, 2011

Excellent!!! I used the crumb topping but I doubled it. For the fruit mixture I used sugar, cinnamon and ground nutmeg and also added the ground nutmeg to the crumb mixture talk about flippin delicious!!! =) Made a 9 by 13 pan 3/4 already gone. I used about 15 to 20 soft pears so they didn't have to cook long!!!!!

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Reviewer:

cassa

Reviewed: Sep. 20, 2011

I read every review for this recipe thinking it was going to be wonderful. What a disappointment. The crisp was dry, except where the pears boiled over into it and turned it into goo. It didn't have a whole lot of flavor, and most of my dessert loving family ate the ice cream off of the top and left the crisp on their plates. This NEVER happens. What a waste of yummy pears.

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