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Pear Crisp with Streusel Topping and Mascarpone Cream

Green And Yellow Ripe Pears At A Farmers Market. Fruits BackgroundRyhor Bruyeu (Grigory Bruev) / Featurepics stock


Streusel Topping
  • 3/4 cup all-purpose flour
  • 3/4 cup plus 1/2 cup (packed) light brown sugar
  • 14 tablespoons unsalted butter, softened (1¾ sticks)
Mascarpone Cream
  • 500 grams mascarpone cheese
  • 2 cups heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
Pear Filling
  • 7 Bartlett pears
  • 1/4 cup light brown sugar
  • 1/4 cup dark brown sugar
  • 1/2 lemon, juiced
  • 1/2 cup apple cider
  • 1/4 stick butter
  • 1 pinch cinnamon
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Chef notes

Mascarpone cream is a delicious finishing touch for this pear crisp with streusel topping.


For the Streusel Topping:

In a medium bowl, combine the flour, 3/4 cup brown sugar, and 1 stick butter. Rub the mixture between fingertips until blended and crumbly. Set aside.

For the Mascarpone Cream:

In a bowl with a whisk or an electric mixer, beat together the mascarpone, cream and sugar until the mixture holds stiff peaks. Cover and set aside.

For the Pear Filling:

In a large sauté pan, add the sugar, lemon juice, apple cider, butter and cinnamon, and bring to a simmer. Combine the cornstarch and water to make a slurry the consistency of wet sand. Add to the sauté pan and when the mixture begins to thicken, add the pears and cook for 10 minutes until bubbly.

Transfer to a baking dish; add the streusel topping and bake at 350° for 25 to 30 minutes or until the topping is golden brown. Remove from oven, allow to cool down slightly and when ready to serve top with the mascarpone cream.