Caramel Pear Crisp

Caramel Pear Crisp
(Mariah Tauger / Los Angeles Times)
Ice Cream
Caramel Pears

Make the crisp: Mix the oats, almonds, sugar, cardamom and salt in a large bowl. Add the butter and smash flat with your fingers, rubbing the pieces into the dry ingredients so that the mixture resembles coarse meal with pebbly clumps. Refrigerate until ready to use.


Meanwhile, prepare the pears: Heat the oven to 400 degrees. Combine the sugar, butter, lemon juice, cardamom and salt in an 11- or 12-inch ovenproof skillet. Bring to a boil over medium-high heat, stirring to evenly melt the butter and sugar. Arrange the pears artfully in a single layer and cook, flipping once, until lightly browned, about 10 minutes. While cooking, the pan liquid should be dark golden brown. If it’s lighter, turn up the heat; if darker, reduce the heat.


Scatter one-third of the crisp mixture evenly over the pears to coat. Scatter the remaining on a parchment-paper-lined baking sheet in an even layer. Put both the skillet and baking sheet in the oven.


Bake the crisp bits, stirring once, until dark golden brown, 15 to 20 minutes. Transfer the sheet to a wire rack to cool completely. Continue baking the pears until the top is golden brown, the pears tender and the edges caramelized, 15 to 20 minutes more. Transfer the pear crisp to a rack to cool slightly. Serve warm with ice cream and more of the crunchy bits scattered on top.

Make Ahead:
The crisp mixture can be refrigerated in an airtight container for up to three days before use.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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