This individual foil packet pear crisp recipe has same tender fruit and crispy oat topping that you love in bourbon apple crisp, but is made with crisp pears and warm cardamom, ginger, and cinnamon spices. It's the perfect way to enjoy sweet autumn fruit. Make it over the campfire, grill, or in the oven.
From sweet grilled plums to strawberry rhubarb crisp, desserts that can be made in a foil packet are ideal for their ease of preparation, and minimal clean up. And since this tender pear crisp is made in individual packets, you don't have to share. With anyone.
Why This Recipe is Great for Camping
- It's made in individual foil packets so there's no need to divide it up after cooking and no dishes to clean up.
- You can make it over your campfire or on your portable grill.
- It can be partially prepared ahead of time and doesn't require much cooler space.
- Leftovers are great for breakfast!
Ingredients and Substitutions
- Pears--Use ripe Bosc, Bartlett, or Anjou pears as they hold their shape the best during cooking. Avoid any pears that are overripe, or have dark or mushy spots.
- Brown sugar--This recipe uses less sugar than most crisps, but relies on the rich molasses undertones of the brown sugar to deliver just as much sweetness.
- Butter--If you use unsalted butter, add a big pinch of salt oat topping.
- Oats--You can use regular or quick oats here, but not steel-cut oats.
How to Make Campfire Pear Crisp
- Toss the sliced pears with sugar, flour, and spices.
- Divide the pears between two large double layers of foil coated with cooking spray.
- Mix the oats, sugar, flour, and spices for the filling in a large bowl.
- Work the butter into the filling until it is the size of small peas.
- Divide the filling in half and mound on top of the pears. Fold up the foil packets.
- Cook over hot coals or on the grill until the pears are tender.
FAQs
If you've got access to a freezer, then it's wonderful with a scoop of vanilla ice cream, but if not, a drizzle of whipping cream or big dollop of canned whipped cream is excellent on top.
Yes. Prepare the foil packets as directed and bake in a 350°F (178°C) oven until the pears are tender, about 25 minutes.
It's up to you. I like to leave the skin on, but if you don't enjoy the added texture from the skin, feel free to peel your pears before slicing.
Tips and Troubleshooting
- To get ahead, mix your oat topping ingredients without the butter before heading out to camp. Store it in a resealable bag or container until you're ready to sprinkle it over the crisp.
- Use a double layer of foil when making your foil packet to help prevent drips and flareups if one layer of the foil rips while cooking.
- Don't cook over direct flame as it will cause your crisp to burn. Hot coals work best for distributing even heat.
- Take care when opening your foil pouch as there will be steam inside. After opening, let the crisp cool for at least 10 minutes before eating.
- Store leftover crisp in a sealed container at room temperature or in your cooler for up to 3 days.
More Foil Packet Dessert Recipes You'll Love
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Recipe
Foil Packet Pear Crisp
Ingredients
For the pears
- 2 large pears cored and sliced ½-inch thick
- 3 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- Cooking spray
For the oat topping
- ½ cup oats
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- 3 tablespoons salted butter cut into small cubes
Instructions
- Prepare a bed of hot coals in a campfire or preheat the grill to medium low (350°F).
- In a large bowl, toss the pear slices with the brown sugar, flour, ginger, and cardamom.
- Arrange two large double layers of aluminum foil on a work surface and coat with cooking spray.
- Divide the pears between the two foil packets.
- In the same bowl (no need to wash!) combine the oats, brown sugar, flour, cinnamon, and cardamom. Mix well.
- Use your fingertips or a pastry cutter to work in the butter until it's the size of small peas.
- Divide the oat topping between the foil packets. Fold up and seal each packet.
- Cook the pear crisps over the hot coals, or over low heat on the grill until the pears are tender, about 25 minutes. Cool slightly before serving.
Notes
- Get ahead--Mix your oat topping ingredients without the butter before heading out to camp. Store it in a resealable bag or container until you're ready to sprinkle it over the crisp.
- Double up--Use a double layer of foil when making your foil packet to help prevent drips and flareups if one layer of the foil rips while cooking.
- Avoid direct flame--Don't cook over direct flame as it will cause your crisp to burn. Hot coals work best for distributing even heat.
- Let it cool--Take care when opening your foil pouch as there will be steam inside. After opening, let the crisp cool for at least 10 minutes before eating.
- Storage--Store leftover crisp in a sealed container at room temperature or in your cooler for up to 3 days.
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