Back to Recipes

Asian Pear Crisp

Desserts, Vegetarian, Low Phosphorus, Low Potassium, High Protein, Low Sodium


Based on 6-8 servings per recipe.

  • 3/4 cup nuts, chopped
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup light brown sugar
  • 4 tablespoons granulated sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 5 tablespoons unsalted butter
  • 1 tablespoon cornstarch
  • juice from one lemon
  • 3 pounds Asian pears, peeled & cored


  1. Preheat oven to 375 degrees.
  2. Mix nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, and nutmeg in food processor.
  3. Pour melted butter over mixture and mix until mixture resembles wet sand.
  4. Whisk remaining 2 tablespoons granulated sugar, cornstarch, and lemon juice in a large bowl.
  5. Peel pears, then halve and core. Cut into wedges and then cut in half.
  6. Toss pears with sugar mixture and transfer to 8-inch square baking dish.
  7. Sprinkle topping over pears.
  8. Bake until fruit is bubbling around edges and topping is deep golden brown, about 45 minutes.
  9. Cool on wire rack about 15 minutes. Serve.

About This Recipe

Asian pears hold up nicely when cooked, try them paired with cinnamon in this fruit crisp.

More recipes like this

Rhubarb Bread

Breads, Vegetarian, Low Phosphorus, Low Potassium

Slow Cooker Gumbo

Dinner, Ethnic, Soups, Low Phosphorus

Fruit & Herb Vinegars

Holidays, Salads, Sauces, Low Phosphorus