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Poached Pear Crisp

An Autumn Dessert

Posted on by SuperUser Account
Poached Pear Crisp
Serves 6
Prep Time:
Marinade Time: 30
Grill time: 25
I was inspired by a photograph on Pinterest when I contemplated this recipe. I started with research into poached pears. I would have just grabbed the common Bartlet pear for this recipe. But thanks to the author and blogger David Lebovitz, who explained in delicious detail, how to properly poach a pear for the best results I chose Bosk. Thus informed and inspired I set out to make a delicious fall dessert. Something that would warm me up and make me smile even though the weather has turned cold. Tell us about your favourite fall dessert in the comments section below!
Poaching the pears
Poaching the pears
Place in baking dishes
Place in baking dishes
Press in the oat mix
Press in the oat mix

Poached Pear Crisp

Serves: 6       Total Time: 85


  • 6 bosk pears, anjou will do as well, bartlet will NOT
  • 6 cups of water
  • 1 small cube of ginger, ½-inch square, cut up
  • 1⅓ cup of coconut or brown sugar
  • 2 slices of lemon
  • 1 stick of cinnamon
  • 1½ cups of quick cooking oats
  • ¼ cup of whole wheat flour (or gluten free)
  • 1 cup coconut or brown sugar
  • ¾ cup of butter
  • ¼ cup of chopped pecans (optional but recommended)
  • 1 tbsp. ground cinnamon
  • real whipped cream for serving
Real Whipped Cream
  • 1 cup of whipping cream (35%)
  • 3 tbsp. of sugar
  • 1 tsp. vanilla extract


Step 1
Combine the water, sugar, ginger, sugar, lemon, and cinnamon in a large sauce pot. Bring to a slow simmer.
Step 2
Peel the pears.
Step 3
When the water mixture is simmering, gently slide the pealed pears into the water mixture. Allow the pot to come back to a simmer. Cook for about 20 minutes, or until a knife easily slides into the pear with no resistance. You want to be able to cut these with a spoon. Remove the pears from the liquid and set them aside to cool.
Step 4
You can reduce the liquid by simmering it until it has become a syrup, you can use that to top the pears later. NOTE: You may need to add as much as ¼ cup more brown sugar.
Step 5
When the pears are cool enough to handle, use a knife or core-er tool to remove the seeds from inside by slicing in a circle around the base of the pear. Please be careful not to slice yourself, and to not cut the pear itself in half.
Step 6
Preheat the grill to 350°F and prepare for indirect cooking.
Step 7
Grease the ramekins or little baking dishes that you are using to bake the Pear Crisp in. Place a pear into the middle of each of the little baking dishes. In a medium sized bowl, combine the oats, flour, sugar, cinnamon and nuts. Then using a pastry cutter or fork, add the butter and mix until the butter and the oat mixture as turned into crumbly loose balls.
Step 8
Press the oat mixture into each of the dishes around the pear. Before you place the pears on the grill, place a metal or glass bowl into the fridge or freezer to chill.
Step 9
Place the ramekins on the "off" side of the grill and grill-bake them for 25 minutes, until the crisp is bubbly and crunchy on top.
Step 10
While your crisps are cooling, pour the whipping cream into the chilled bowl with the sugar. Using a hand mixer or the whisk attachment on a stand mixer, mix the cream and sugar on high for 3-ish minutes until the cream has thickened a lot. Add the vanilla and continue to whip until stiff peaks have formed - meaning that the whipped cream holds its shape when you stop.
Step 11
Remove them from the grill and allow the Pear Crisps to cool a little before serving with real whipped cream.

Pears. They're in season. Pears. It's what to eat. Pears. They're the pear-y-est!

It's autumn. Yes I admit it. I cannot deny it. There's no hiding from it. And to mourn the fact that it is no longer summer... er, um, I mean to celebrate the fact that it is now cold and there is a distinct possibility of snow, I have made a fantastic warm-me-up dessert. Poached Pear Crisp. Sweet Bosk pears, simmered in a mixture of spices and then baked on the grill with crunchy oats and brown sugar. So delicious. So... autumn.