Fall bars with a shortbread crust, topped with both mashed and sliced pears, and a sweet goat cheese crumble.
Course Brunch, Dessert
Cuisine American
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
Servings 12Bars
Calories 192kcal
Ingredients
Shortbread Crust
2CupsAll Purpose Flour
¼CupSugar
½tspSalt
¼CupUnsalted ButterMelted and cooled slightly
Pear Filling
4Pears2 sliced, 2 chopped
¼CupWater
1/2TbspCinnamon
Goat Cheese Crumble
¼CupAll Purpose Flour
2TbspBrown Sugar
2ozGoat Cheese
Instructions
Shortbread Crust
Preheat the oven to 350°F with a rack in the middle, and line an 8x8 baking pan with parchment paper, hanging over the edges.
In a medium mixing bowl, whisk together the flour, sugar, and salt until combined. Add the melted butter, and use your hands to form it into a dough. Press the dough into the prepared pan.
Bake for about 25 minutes, until the shortbread appears dry, and the edges are starting to get golden-brown. Set aside to cool, leaving the oven on.
Pear Filling
Set aside the sliced pears. In a medium saucepan, combine the chopped pears, water, and cinnamon and stir. Cook over medium heat, covered for 4 minutes. Then uncover, and continue cooking for 5-6 minutes, stirring frequently and smashing the pears with a wooden spoon.
Pour the mashed pear filling over the slightly cooled shortbread crust, and spread into an even layer. Add the pear slices on top, arranging in a scalloped pattern.
Goat Cheese Crumble
In a small mixing bowl, whisk together the flour and brown sugar until combined. Add the goat cheese, and use your hands to mix and then crumble into smaller pieces. Add the crumbles over the top of the sliced pears.
Bake for 12-15 minutes, until the crumble is lightly browned, and the pears are fork tender. Let cool to room temperature, and then slice. Serve at room temperature or chilled.
Notes
Soft, ripe pears, but not over-ripe are the best to use in this recipe. I used Bartlett pears. You can also substitute soft baking apples, such as Cortland or McIntosh.
Make Ahead Tip: You can bake the entire dish up to 2 days in advance and store in the fridge. These are best served chilled or at room temperature, so no reheating is needed.