Paonia Pear Crisp

Paonia Pear Crisp

If I had to chose a word for fall, it would be “crisp.” The sunshine, the colors, the morning air, and the fruit are all crisp. To celebrate the end of such an incredible season,  here’s a simply crisp dessert. You can make it in mason jars for additional cuteness and portability, or in any ‘ole pan you have laying around the house.

Yield: 6 4-oz Individual Servings



1 jar MM Local Paonia Pears, chopped into small pieces, juice set aside.
¾ cup MM Local Paonia Pear juice
2 Tbsp. fresh lemon juice
1 pinch sea salt
¾ tsp. arrowroot powder or cornstarch
¾ tsp. pure vanilla extract
1 ½ tsp. lemon zest


½ cup rolled oats
¼ cup brown sugar
2 Tbsp. virgin, unrefined coconut oil
½ tsp cinnamon
1 pinch sea salt


1. Preheat the oven to 350 degrees F.

2. In a large mixing bowl, combine the MM Local Paonia Pears, pear juice, lemon juice, sea salt, arrowroot powder, vanilla and lemon zest. Mix until well combined and the arrowroot powder has dissolved.

3. In a medium bowl, combine rolled oats, sugar, butter, cinnamon and sea salt. Mix with a fork, or your hands, until combined, but still slightly lumpy.

4. Pour ⅓ cup filling into each mason jar. Then add 2-3 Tbsp. of the topping mixture to each jar.

5. Place the 6 jars on a cookie sheet and bake at 350 degrees for 20-30 minutes, until filling is bubbling visibly and the topping is nicely browned. Remove from oven, allow to cool and serve warm, with your favorite nondairy, vanilla ice cream.

Soundtrack: Banana Pancakes by Jack Johnson

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