Usually whenever I think of fall I think of apples and pumpkin. They are my go to fall flavors because they are everywhere in the fall. But what about pears? While I usually don’t think of pears as a fall flavor, they totally are. Pair a couple of pears with a bunch of spices and the entire kitchen will smell like fall.
I am new to loving pears. Over the years the pear has always been a fruit that I could take or leave. However, over the last few years I’ve been eating pears other then the regular green pear and I’ve been loving them. My favorites are Bosc pears and Asian pears. I’m not sure why other then they seem more firm and taste better then the pears I ate growing up.
I had 3 pears left in my fruit bowl this weekend that needed to be used. I forgot we were going on a trip earlier in the week so I bought more fruit then we could eat. I wanted to make something sweet so when I found a recipe for Brown butter and pear blondies I was ready to bake.
Let’s be honest; anything with brown butter in it is going to be amazing. The nutty flavor is so distinct in baked goods and makes them extra delicious. The base of the recipe for the blondies is a simple cookie recipe made a little more special with the brown butter. The blondies end up a little softer then traditional blondies because of the moisture from the pears. The blondies are then topped off with an oat and sugar crumb.
The pear blondies are the perfect fall baked good. Soft pear and oat cookie topped of with a crunchy crumb, they scream welcome fall. This recipe makes a lot of blondies so plan on sharing with friends.
- ⅓ c. flour
- ⅓ c. oats
- ¼ c. brown sugar
- 1 t. sea salt
- 1 t. cinnamon
- ½ t. nutmeg
- 3 T. butter
- 1 stick butter, softened
- 1½ c. flour
- 1 c. oats
- 2 t. baking powder
- 1 t. cinnamon
- 1 t. crystallized ginger, chopped
- 1 t. sea salt
- 1½ c. brown sugar
- 2 eggs
- 1 t. vanilla
- 2 large Bosc pears, peeled, cored, and chopped
- In a small bowl combine the topping ingredients. Use your fingertips and rub the butter into the other ingredients until it resembles crumbs. Place in the refrigerator until ready to use.
- Preheat the oven to 350 degrees. Place a sheet of parchment paper or foil in the bottom and up the sides of a 9 x 13 baking dish.
- Place the butter in a small saucepan. Heat for 5-10 minutes or until the butter has browned. Remove from heat and let cool for 5 minutes.
- In a medium bowl combine the flour, oats, baking powder, cinnamon, ginger, and salt. Set aside.
- In a large bowl combine the brown sugar, eggs, and vanilla. Mix well. Add in the brown butter and mix until well combined.
- Add the pears to the flour mixture and toss to coat. Add the flour mixture to the wet ingredients and mix well.
- Spread the blondie mixture into the bottom of the prepared baking dish. Smooth into the pan with a spatula.
- Sprinkle the blondies with the crumb topping. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack. Cut into 24 squares and enjoy.
