It’s that time of year when fresh fruits and vegetables are readily available, which includes deliciously sweet pears. These tasty morsels are fabulous in many different desserts, but you just can’t beat this recipe for Old-Fashioned Pear Brown Betty!
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First, I need to let you know that this recipe is extremely versatile. Therefore, if you do not have pears readily available, feel free to use other fruits.
As when making Mini Cast Iron Skillet Rustic Fruit Pies, you can use blackberries, raspberries, blueberries, plums, peaches, rhubarb, or apples in place of pears.
Before you begin creating this tasty dessert, you’ll need a mixing bowl, a saucepan, and an 8-inch baking pan.
Your home will be filled with the most fabulous aroma as Old-Fashioned Pear Brown Betty bakes in the oven. Yes, I promise!
Notice the many flecks of cinnamon in the picture? The cinnamon spice really can be detected in every single bite!
Top off Old-Fashioned Pear Brown Betty with a scoop of vanilla ice cream or freshly whipped cream.
Adapted from Taste of Home
Yields 9 servings
A delicious pear dessert that can easily be modified to be gluten-free.
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- 2 1/4 cup all-purpose flour (GF Option - use gluten free flour)
- 5 tablespoons sugar, divided
- 3/4 teaspoon salt
- 3/4 cup cold butter
- 3 egg yolks
- 4 1/2 teaspoons lemon juice
- Filling:
- 1/2 cup sugar
- 4 tablespoons cornstarch, divided
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup water
- 2 tablespoons plus 1 1/2 teaspoons lemon juice
- 2 tablespoons butter
- 1 teaspoon vanilla extract (GF Option - use a gluten-free brand of vanilla)
- 5 cups chopped peeled ripe pears
Instructions
- In a large bowl, combine flour, 3 tablespoons sugar and salt; cut in butter until crumbly. In a small bowl, whisk egg yolks and lemon juice; stir into dry ingredients with a fork. Remove 1 cup to another bowl; stir in the remaining sugar and set aside for the topping.
- Press remaining crumb mixture onto the bottom and up the sides of a greased 8-inch square baking dish. Bake at 375 degrees for 10 - 12 minutes or until edges are lightly browned.
- Meanwhile, for filling, combine sugar, 2 tablespoons cornstarch, salt and cinnamon in a small saucepan; slowly stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla.
- Toss pears with remaining cornstarch; spoon over crust. Top with filling. Sprinkle with reserved topping; run a table knife through several times.
- Bake for 35 - 40 minutes or until filling is bubbly and topping is lightly brown. Cool.
- Serve warm with dollop of vanilla ice cream or whipped heavy cream.
Notes
Feel free to use blackberries, raspberries, blueberries, rhubarb, peaches, or apples in place of pears.
To make my desserts even more attractive I like serving them on my ceramic dessert plates.
Because this recipe is so deliciously flexible, I think you’ll agree that it’s definitely a keeper.
Enjoy!
Linda
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