Caramel Pear Crisp

This isn't true. Steel-cut oats are cut into nubbins that absolutely must be soaked in water to become edible, whereas rolled oats are steamed (pre-softened) and pressed flat, so that they're tasty when they're just toasted as they are here. A topping made with steel-cut oats will be too hard to eat. Please don't sub one for the other here!

This was delicious! I did not have candied ginger so I used some micro-planed frozen raw ginger in the pear mixture. I also had less pears than it required—I will make again with the right amount. Delicious! Also, the caramel was intimidating but turned out to be quite easy to make. I will save this recipe for the caramel alone!

This was easier than anticipated but absolutely scrumptious! A tad sweet, so might cut back on dark brown sugar in the topping. It would be lovely served warm with cream or yogurt on top.

The caramel in this is amazing, it's easy to make and coats the fruit beautifully. I did struggle with getting the cream cheese to completely incorporate but it didn't hurt end product. Next time: 1. Reduce sugar in caramel (maybe have to make less caramel?) - it's too sweet unless fruit is very tart 2, Eliminate or decrease oats 3. Try pecans or pumpkin seeds 4. Serve w/ ice cream or whipped cream Already decreased sugar to 1/3 cup in topping and browned butter, works well. Nice dessert

If you zoom in on the picture on the left, you'll see the skin of the pear. I leave the skin on when I'm baking pears and it turns nice and soft. It also holds the shape of the slice better.

Confused about the "divided" note on the brown sugar in the topping: divided how, for what purpose?

After one mixes the pears and the caramel, it seems like it could be moved to a casserole dish at that point. I don't know if it's my mother speaking here, but seems odd to put a skillet on the table. I made this last night for a small dinner party and it was undeniably delicious, but lacked something in the presentation...

Pears…peeled? Or no. Ty!

So delicious and a crowd pleaser, too. I made some adjustments to the crumble to accommodate allergies- no nuts and used gluten free flour. If I did that again, I’d make a bit extra to make up for the lost volume of nuts. Also used half the sugar as others suggested and it was great. My pears were ripe but not overly so and they held their shape. Probably would cut smaller and more in cubes next time for easier serving. And there will be a next time!

I thought the wording was confusing, too. Since the butter is not melted, I placed the water in the pan, then sprinkled the sugar and then added the butter so the sugar wouldn't bounce off the butter. It seemed to work well. My caramel took over 10 minutes to become amber and I probably could have gone a little longer for a darker amber.

Just eliminate them, add more oats if desired. Or you could use raw pumpkin or sunflower seeds.

I'm going to try it using Miyoko's butter and Kite Hill cream cheese or canned coconut cream. Also using coconut sugar for the granulated sugar.

Any suggestions for making this vegan??

Overall a very good recipe, but step 2 (making the caramel) should be changed to stop at a light amber, and take off the heat. Carryover heat will get it to dark amber, and I ended up with very burnt tasting caramel following the directions. I grated fresh ginger and added a tablespoon of honey to sub for the candied ginger, which worked. Swapped chopped hazelnuts for almonds, which I liked. Suggest a pan on the rack below to catch caramel drips while baking.

Yes and it worked great. I didn't have enough pears and they weren't good quality so I tried with a mixture of home grown and farmers market apples. The apples varied in size so I cut them in quarters and sliced across to give similar sized pieces. I baked about 40 minutes since apples are a bit harder than pears. Cut the brown sugar in topping to 1/3 cup and still too sweet, not sure if sugar in caramel can be reduced. Other than that it was excellent.