Ingredients
Filling
- 1134 g firm-ripe Bosc or Anjou pears weight after coring; skins retained, sliced¼ inch
- 2 tablespoons lemon juice
- 70 g light brown sugar
- 12 g cornstarch 1 ½ tablespoons
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
Topping
- 60 g old-fashioned rolled oats
- 62.5 g all-purpose flour
- 70 g light brown sugar
- 85 g unsalted butter cold, diced
- 1/4 teaspoon fine salt
Equipment
- 1 9-inch square baking dish, about 2 quarts
- 1 Rimmed baking sheet
- 1 Knife and cutting board
- 1 Mixing bowls
- 1 Pastry cutter or fork
- 1 Measuring spoons
- 1 Kitchen scale
Instructions
Prepare and bake
- Heat oven to 375°F(190°C). Set a 9-inch square baking dish on a rimmed sheet pan. Wash, core and slice pears¼ inch thick, retaining skins. Weigh 1134 g prepared fruit.
- Toss pears with lemon juice. Combine filling sugar, cornstarch, ginger and cinnamon separately, sprinkle over pears and toss thoroughly. Transfer to baking dish.
- Combine oats, flour, topping sugar and salt. Work in cold butter with fingertips, a fork or pastry cutter until rough moist crumbs and small clumps form.
- Scatter topping evenly over pears without pressing into a solid layer.
- Bake 40–50 minutes until golden, juices bubble near the center and pears are easily pierced. Tent loosely with foil if topping browns before fruit is tender.
- Rest at least 15 minutes before spooning into bowls.
Nutrition
Serving: 1portionCalories: 289kcalCarbohydrates: 51.6gProtein: 2.7gFat: 9.4gFiber: 5.6g
Video
Notes
Contains wheat and milk. Bake 40–50 minutes; total 75–85 minutes including rest. Use firm-ripe fruit and judge the center, not just the topping. Refrigerate leftovers promptly and use within 3–4 days.
Nutrition is an ingredient-based estimate per eighth batch, excluding ice cream or other toppings. Actual ingredients and portions vary. Approximate prorated U.S. ingredient cost is USD 8.60 per batch, excluding tax, delivery and energy.
Related demonstration by America’s Test Kitchen uses a nut-based topping, peeled pears and a different baking temperature. Follow this card for the skin-on ginger-oat version.
