GRILLED GINGER ASIAN PEAR CRISP

Who doesn’t love a good warm crisp for dessert? Utilizing one of our favorite products, the 12″ FINEX Grill Pan, this recipe shows that it’s not just for sausages and burgers. Cook and serve dessert in style at your next gathering with this pear crisp recipe from Lauren Chandler. Not pear season? This recipe can be used with any sort of seasonal fruit – apples in the fall or winter, strawberry rhubarb in late spring, or berries in the summer. It can be also be made using non-dairy butter, gluten-free flour, and coconut or date sugar.

Ingredients

For the Asian Pears:

8-10 Asian pears, sliced into 1/2-inch half-moons
3 Tablespoons extra virgin olive oil, plus more for the grill pan
2 Tablespoons finely minced or grated ginger
1/2 teaspoon salt

For the Crisp Topping:

1/2 cup flour
1 stick cold unsalted butter, cut into 8 pieces
1/2 cup packed brown sugar
2 Tablespoons sugar
1 teaspoon sea salt
2 cups chopped pecans and/or walnuts
1 cup rolled oats
Vanilla ice cream for serving

Directions

Preheat the oven to 350 degrees. Use a paper towel to oil the grill pan and place the pan in the oven.
While the oven and the grill pan are preheating, in a large bowl toss together the Asian pears, olive oil, ginger, and salt until well mixed.
Carefully remove the grill pan from the oven and place it on the stove over medium heat. Cook the fruit on both sides until you see grill marks. You will need to do this in batches so keep the bowl next to the stove to transfer the fruit to once cooked. Re-oil the grill in between batches. Once all of the fruit is grilled, turn off the stove and transfer the fruit back to the grill pan in an even layer.
In a food processor, combine the flour, butter, sugars, and salt and pulse until the mixture forms coarse crumbs. Transfer to a large bowl then stir in the nuts and oats.
Spread the mixture evenly over the fruit and bake until the topping is lightly browned and crisp, around 40 minutes. If you like a darker crisp topping, broil on the top rack for 3-4 minutes.

Serve immediately with vanilla ice cream. Store cool leftovers in an airtight container in the fridge for up to 4 days. The topping can be prepared ahead and stored in an airtight container frozen for up to 2 months or in the refrigerator for up to 4 days.