Brown Butter Pear Oat Skillet Crisp
Juicy pears bake under a buttery oat topping for a warm dessert with crisp edges and cozy spice.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (137 reviews)
INSPIRED BY
A simple pear crisp made in one skillet, with brown butter folded into the oat topping for extra toastiness.
Story
A skillet crisp is one of my favorite ways to make a weeknight dessert feel generous. The pears get soft and glossy, while the oat topping turns golden around the edges and stays a little chewy in the middle. Browning the butter gives it that bakery smell without another bowl or a fussy step. Put the skillet on the table and let everyone add their own scoop of ice cream.
By Casey
Ingredients
- 5 ripe but firm pears, cored and sliced
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 5 tbsp unsalted butter
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/3 cup chopped pecans
- 1/4 tsp kosher salt
- Vanilla ice cream or plain yogurt
Instructions
- Heat the oven to 375°F and place a 10-inch oven-safe skillet over medium heat.
- Add the butter and cook until it smells nutty and turns golden, about 3 minutes.
- Stir in the pears, brown sugar, lemon juice, and cinnamon, then cook for 4 minutes until glossy.
- Mix the oats, flour, brown sugar, pecans, and salt in a bowl, then rub in 2 tablespoons of the warm brown butter from the skillet.
- Scatter the oat mixture over the pears and bake for 20 to 22 minutes until the fruit bubbles and the top is golden.
- Cool for 8 minutes, then spoon into bowls and serve warm with ice cream or yogurt.
Chef Tips
- Choose pears that are fragrant but still firm so they do not turn mushy in the oven.
- Watch the butter closely once it starts to foam, since it can go from golden to burnt quickly.
- Swap pecans for walnuts or pumpkin seeds if that is what you have.
- Rewarm leftovers at 325°F so the topping gets crisp again.
Cook's Notes
- **Pears:** Firm-ripe pears keep a pleasant shape after baking.
- **Butter:** Use a light-colored pan or skillet so you can see the butter turn golden.
- **Topping:** Do not pack it down, loose crumbs crisp better.
- **Storage:** Refrigerate covered up to 3 days and rewarm before serving.