Biscoff Pear Crisp
Tender and perfectly spiced pears baked underneath a luscious drizzle of cookie butter and a generous layer of toasted Biscoff crisp topping!
Ingredients
Crisp Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup chopped pecans
- ⅓ cup old-fashioned whole oats
- ⅓ cup Biscoff cookie crumbs* (about 5 cookies)
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup unsalted butter, softened and sliced
Pear Filling:
- 2 ½ pounds pears (peeled, cored, and sliced into 1/4-inch thick slices)**
- 3 Tablespoons lemon juice
- ½ cup brown sugar
- 2 Tablespoons cornstarch
- 1 ½ teaspoons cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 3 Tablespoons unsalted butter
- ⅓ cup creamy cookie butter (warmed in the microwave for 10-15 seconds)
Instructions
Make the Topping:
- In a medium bowl, combine the flour, brown sugar, pecans, oats, cookie crumbs, cinnamon and salt. Using a fork or pastry cutter, cut the softened butter into the dry ingredients. Once halfway incorporated, use your hands to squeeze the ingredients together, until a moist crumb forms; set aside.
Make the Filling:
- Preheat the oven to 350ºF. Place the sliced pears into a large mixing bowl and toss with the lemon juice.
- In a medium bowl, combine the brown sugar, cornstarch, spices, and salt. Add this mixture to the pears, and stir to coat evenly.
- Place the butter in a large pot, and melt over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma. Once browned and nutty, add the pear mixture.
- Turn the heat up to medium-high, stirring the pears occasionally. After about 10-15 minutes, the pears will have softened slightly, and the juices will have thickened.
- Transfer the filling to an 8-inch square baking dish. Drizzle the warmed cookie butter evenly over the pears.
- Evenly crumble the crisp topping over the pear filling. Bake for 40-45 minutes, or until bubbly and golden brown on top.
- Allow the crisp to cool for at least 30 minutes before serving. Leftover crisp can be stored covered in the refrigerator for up to 5 days.
Notes
*The Biscoff cookie crumbs can be substituted with 1/3 cup graham cracker crumbs.
**You'll need about five medium-sized pears. Bosc, Anjou and Barlett are all great options!