The five pounds of pears I got in the co-op order from Peach Crest Farm aren’t softening up like they are supposed to. That’s disappointing since they aren’t very good when I’m expecting that soft, sweet, juicy pear meat with the grainy texture. Instead, I figured they’d hold up pretty well in a crisp.
I sorta followed a recipe from Deborah Madison’s Vegetarian Cooking for Everyone.
This is the best crisp I have ever made. I used a combination of canola and walnut oils instead of butter and added chopped nuts to the oat mixture. The nuts added nice substance and the oils and brown sugar, along with the juice released from the pears, made a delicious caramel.
Pear Crisp with 1/2 and 1/2