The Perfect Fall Pear Crisp (Feast + Fable)
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The Perfect Fall Crisp (Feast + Fable)

October 12, 2017

Fall is finally in the air, and we're dreaming of all things warm and cozy. So, when Feast + Fable's blogger/chef/photographer, Mackenzie Luttrell, offered to share her pear crisp recipe on our blog, we said "when?!" 

 

 

Crisps are the ultimate comfort dessert. In fact, Mackenzie served apple crisp at her wedding instead of a traditional cake. "Crisps have always been one of my favorite desserts...they are so versatile and always delicious on a cool evening."

 

Check out a few shots from Mackenzie's beautiful outdoor ceremony. "Food was a huge part of our wedding celebration! We had a small wedding, with just 42 guests, and it was important to us that everyone gather around one big table for a family-style meal."

 

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All of Mackenzie's recipes at Feast + Fable have so much thought and intention behind them. You can feel it, and that's by design. "To be honest, I’ve always been an empath, so much of my relationship with food is based on the way it makes me, or others, feel. Naturally, many of my recipes are created to help celebrate one another or to provide comfort, and, ultimately, to show love."

 

Whether it's at a dinner party with friends or your own wedding, you could definitely show the love this fall with this amazing pear crisp and no-churn cinnamon spice ice cream. With simple, seasonal ingredients, it's everything your body naturally craves with a dose of indulgence. Get the recipe below. 

 

 

Pear Crisp with Cinnamon Spiced Ice Cream

from Feast + Fable

 

Note from Mackenzie: This recipe can also be modified to meet specific dietary or allergy needs. If you’re gluten sensitive, just be sure to buy certified gluten free oats and either omit or use oat flour. If you have a nut allergy, feel free to omit the pecans. You can also sweeten the filling with maple syrup instead of brown sugar or use coconut oil in place of the butter. Lots of ways to enjoy this crisp!

 

INGREDIENTS

 

for the filling:

 

5 - 6 semi-ripe Bartlett Pears

1 - 2 apples

2 Tbsp. all-purpose flour

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 Tbsp. lemon juice

 

for the topping:

 

3/4 cup all purpose flour

1/2 cup rolled oats

1/2 cup finely chopped pecans

3/4 cup brown sugar

1 stick unsalted butter, melted

1/4 tsp. ground ginger

1/4 tsp. cardamom

1/2 tsp. cinnamon

1/2 tsp. salt

 

INSTRUCTIONS

 

Preheat your oven to 350 degrees F. Peel and dice the pears and apples and place in a large bowl. Sprinkle with the flour, salt, cinnamon, nutmeg and lemon juice and toss to combine. Set aside.

 

Next, prepare the topping. In a medium sized bowl, combine the flour, oats, pecans, brown sugar, salt and spices. Stir to combine. Then, slowly pour in the melted butter and stir or use your fingers to combine and form a crumble.

 

Pour the pear filling into your cast iron skillet (or greased baking dish) and smooth out into an even layer. Next, use your fingers to sprinkle the topping evenly over the pear mixture. Lastly, place the skillet into the preheated oven and bake for 45-50 minutes or until golden brown and bubbling. Once baked, remove from the oven and let cool before serving. I like to serve crisp just warm enough to help the ice cream melt, but not too hot! Enjoy!

 

No-Churn Cinnamon Spice Ice Cream

 

INGREDIENTS

 

1 14 oz. can sweetened condensed milk

1 Tbsp. vanilla extract

2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

pinch of sea salt

1 Tbsp. vodka (optional, but helps with consistency)

2 cups heavy whipping cream

 

INSTRUCTIONS

 

In a blender, combine the condensed milk with the vanilla extract, spices, sea salt and vodka. Blend until thoroughly combined and pour into a large bowl. Set aside.

 

Next, place the heavy whipping cream into the bowl of a stand mixer and blend on medium high speed until fluffy and peaks begin to form about 3-5 minutes. Fold half of the whipped cream into the bowl with the milk mixture and gently stir to combine. Then, gently fold in the remaining amount of whipped cream and softly stir to combine.

 

Lastly, pour the ice cream mixture into a bread tin and cover tightly with aluminum foil. Place in the freezer and allow to freeze for at least 4 hours or overnight. When ready to eat, let thaw for about 5-10 minutes on the counter, then serve and enjoy!

 

Photography: Feast + Fable (Pear Crisp); Blue Vinyl Photography (Wedding Photos)

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