Description
A comforting autumn dessert featuring tender spiced pears and a golden biscuit topping. Warm cinnamon and nutmeg enhance the sweet fruit, creating a rustic and cozy treat perfect for any occasion.
Ingredients
3–4 fresh Anjou or Bartlett pears, peeled and sliced
3/4 cup granulated sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 tablespoon all-purpose flour (for the filling)
2 cups all-purpose flour (for topping)
3/4 cup brown sugar (pack it tightly)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cold unsalted butter, cubed
1/4 cup buttermilk or whole milk
Instructions
Preheat oven to 400°F (200°C). Grease an 8×8-inch or 9-inch round baking dish.
In a bowl, toss pear slices with 3/4 cup sugar, 2 tablespoons melted butter, cinnamon, nutmeg, vanilla extract, and 1 tablespoon flour. Pack the mixture into the prepared dish
In a separate large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg
Add the cold butter and cut it into the dry ingredients with a pastry cutter or your fingers until the mixture is crumbly with pea-sized clumps
Mix in buttermilk or milk until just combined
Spoon the topping over the pear filling, spreading it slightly with your hands
Bake for 30–35 minutes, or until the topping is golden brown and the fruit is bubbling
Let cool slightly before serving, ideally with a scoop of vanilla ice cream
Notes
Use overripe pears for added sweetness.
Buttermilk adds a tangy flavor; if unavailable, substitute with milk or add 1 teaspoon lemon juice to regular milk and let sit for 5 minutes.
For a nutty twist, sprinkle chopped walnuts or pecans in the topping before baking.
Store in the refrigerator in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 280
- Sugar: 25g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 35mg