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Rosemary Lemon Pear Crisp


Rosemary Lemon Pear Crisp

Rosemary Pear Crisp

Photo © Molly Watson
A sprig of fresh rosemary on the bottom of the dish perfumes this crisp while lemon juice adds a bright, vibrant flavor to the sweet, unctuous pears. An optional grinding of black pepper over the brown sugar topping adds a wonderful warm aroma. Ice cream, whipped cream, thick yogurt, or a drizzle of heavy cream turn this easy everyday treat into dessert fit for dinner guests.

Note: Leftovers make a most welcome breakfast.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour


  • 4 pears (about 2 lbs.)
  • 3 Tbsp. lemon juice
  • 1 sprig rosemary (3-4 inches long)
  • 1/2 cup rolled oats (regular or quick-cooking but not instant)
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup butter
  • 1/8 tsp. salt
  • Freshly ground black pepper (optional)


  1. Preheat oven to 400°F. Quarter, core, peel, and chop pears. In a large bowl, toss pears with lemon juice. Place rosemary sprig on the bottom of an 8x8 baking dish. Pour pears and lemon juice over rosemary sprig and set aside.
  2. In a food processor pulse oats, brown sugar, flour, butter, and salt until just combined. (You can also do this with your fingers or a fork.) Place chunks of this mixture evenly over top of the pears. Sprinkle a few grindings of pepper over the top, if you like. [
  3. Bake until bubbling around the edges and browned on top, about 40 minutes.

Makes 6 servings Rosemary Lemon Pear Crisp.

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