The 5-ingredient dessert I make all winter

The pear harvest begins in mid-August in the Pacific Northwest. Living in a small town in Oregon, the second largest pear growing state, it’s not unusual for me to pass orchards full of hardworking people picking beautiful, fresh pears. I often end up behind a truck carrying bins full of beautiful fruit to a nearby packing plant.

Pears are picked before they are ripe, giving you more control over when you want to eat one as a snack or use this flavorful fruit in cooking or baking. One of my favorite ways to enjoy them? A quick and easy pear crisp that only requires five ingredients.

It’s warm, comforting and absolutely ideal for a chilly day. Make it as a quick weekday dessert and enjoy the rest for breakfast the next morning.

The best pears for pear crisp

There are many varieties of pears that vary in sweetness and texture. For this recipe, it’s important to keep the water content in mind. I prefer ripe but still firm Bosc or Anjou pears, which are a little crisper than Bartletts while retaining their flavor.

In the oven, the pears release some water, but I consider that an added bonus. As the liquid marries with strong flavors of vanilla and brown sugar, the crunch forms its own sauce at the bottom of the baking dish. It’s great drizzled on top when you pair the pear crisp with a scoop of vanilla ice cream.

How to make my 5 ingredient pear chips

For approximately 6 servings, you will need:

• 4 large, firm, ripe Bosc or Anjou pears (about 2 pounds)

• 2 teaspoons of vanilla extract

• 2 cups (240 g) rolled oats, divided

• 1/2 cup (107 g) brown sugar, divided

• 6 tablespoons salted butter, room temperature

Preheat the oven to 400°F. Arrange a rack in the lower third of the oven.

Peel and thinly slice the pears and transfer them to a large mixing bowl. Add the vanilla extract, 1/4 cup oatmeal, and 1/4 cup brown sugar and mix. Transfer to an 8×8 baking dish.

In the same bowl, add the remaining oats and brown sugar. Incorporate the butter using a cookie cutter or by crushing it with your hands to form a crumbly mixture. Sprinkle topping evenly over pears.

Bake the pear crisp until the top is lightly browned and the pears are tender, 35 to 40 minutes. Remove from oven and let crisp cool for 15 minutes. Serve hot with a scoop of ice cream.

Store leftovers covered in the refrigerator for up to 2 days. Reheat in the oven before serving.

Ways to make it your own

• Spice it up: I love how the vanilla extract enhances the flavor of the pears while the brown sugar adds a touch of complex sweetness. However, you can certainly include other spices to further enhance the flavor. Consider adding a pinch of cinnamon, cardamom or allspice to the fruit mixture to spice things up.

• Add the flour: This recipe is designed to contain few ingredients. This makes for a crunchy topping, but it doesn’t have as much structure as a typical fruit crisp. If you prefer, you can add 2 tablespoons of flour to the mixture or pulse 3/4 cup of rolled oats in a food processor before adding for a more structured topping.

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