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Pear and Pomegranate Crisp

While fruit crisps are often associated with the summer months, these rustic desserts are welcome on the table any time of year. In this version, fresh pears, with their delicate and restrained sweetness, and tart, punchy pomegranate are a gorgeous wintry combination. Baking and serving the crisps in individually-sized mini cocottes makes for an effortlessly elegant presentation.

Pear and Pomegranate Crisp

Recipe created for

Mini Round Cocotte

Main ingredient


Cook time

50 Minutes

Serving size



  • 2 Pears, peeled, cored and diced
  • 1 Tbsp maple syrup
  • 2 tsp flour
  • 1 tsp Lemon Juice
  • 1/2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/3 cup Pomegranate Arils
  • 1/3 cup Pecans
  • 1/3 cup Almond Flour
  • 2 Tbsp Butter, melted
  • 1 heaping Tbsp Brown Sugar
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Cinnamon
  • Pinch Salt
  • Vanilla Ice Cream

Recipe Preparation

  1. Preheat oven to 350 F.
  2. Place pears, maple syrup, flour, lemon juice, cinnamon and cloves in a medium mixing bowl and toss gently to combine. Divide fruit mixture between 4 mini round cocottes, and then top the fruit with some of the pomegranate arils.
  3. Place pecans in the bowl of a food processor fitted with a metal blade and pulse 3 to 4 times to roughly chop. Add the almond flour, butter, brown sugar, vanilla extract, cinnamon and salt and pulse until a mixture forms. Divide topping evenly between mini cocottes, mounding gently on top of the fruit.
  4. Place mini cocottes on a baking sheet and place in preheated oven. Bake for 20 to 25 minutes, or until topping is lightly golden. Serve warm with a scoop of vanilla ice cream.
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