Divine Caramel Pear Crisp

• Vegetarian

• Produce

  • 4 lbs Pears, ripe

• Breakfast Foods

  • 1 cup Rolled oats, old-fashioned

• Condiments

  • 1 Caramel sauce
  • 3 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 1/2 cups Brown sugar, packed light
  • 2 tsp Cinnamon
  • 19 tbsp Flour
  • 3/4 tsp Salt
  • 1 tbsp Vanilla

• Dairy

  • 20 tbsp Butter
  • 1 cup Heavy whipping cream

• Frozen

  • 1 Vanilla ice cream

Found on melskitchencafe.com

Description

Ingredients

• 8 tablespoons (1 stick) butter
• 1 1/2 cups packed light brown sugar
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 1 tablespoon vanilla
• 4 pounds (about 8 medium) ripe pears, peeled, cored and diced (see note above)
• 3 tablespoons fresh lemon juice
• 3 tablespoons flour
• 1/2 teaspoon cinnamon
• 1 cup packed light brown sugar
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) butter, cut into pieces
• Vanilla Ice Cream
• Caramel Sauce

Directions

• For the caramel sauce, in a medium heavy-bottomed saucepan, combine the butter, sugar, salt and cream. Melt over low heat. Once all ingredients are melted and combined, increase the heat to medium and bring the mixture to a boil. Boil for 10 minutes. Theres no need to stir but watch the heat - if it seems as though the mixture might be burning on the bottom (which can often happen if you are using a pan that isnt heavy-bottomed), reduce the heat. Remove from the heat and stir in the vanilla. Set aside to cool slightly (the caramel sauce can be made up to a week in advance - if using it in the recipe, warm slightly before adding to the pears).
• Preheat the oven to 350 degrees F. Lightly grease a 8 1/2-inch by 12-inch pan with cooking spray (I know thats a random size that I happen to have - if you dont have that size, use something close like a 9X13-inch pan).
• Toss the pears in a large bowl with the lemon juice, flour and cinnamon. Pour 1 cup of the caramel sauce over the pears and stir to combine well. Pour the mixture into the prepared pan.
• For the topping, in a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt. Toss the pieces of butter in with the ingredients and use a pastry blender, two knives, your fingers, or anything else to cut the butter in until the mixture is crumbly. Spread the topping evenly over the pears.
• Bake the crisp until the edges are bubbling and the top has deepened in color, 45-50 minutes. Remove from the oven and let cool for about 30 minutes. The crisp can be served warm or at room temperature.
• Serve with vanilla ice cream and remaining caramel sauce.