Monterey Jack and Pear Crisp

  • Yield: 12 servings


10 oz. (2-1/2 cups) California Monterey Jack Cheese, finely shredded
3 lb. 8 oz. Pears (about 7)
1cup Dark or golden raisins
1/2cup Lemon juice
1 Ground nutmeg + for garnish
5 oz. (1-1/4 cups) All-purpose flour
10 oz. (1-1/4 cups) Brown sugar
1teaspoon Salt
8 oz. (1/2 cup) Unsalted butter
Creme fraiche, lightly whipped for garnish


  1. Peel, core, and thinly slice pears.
  2. Layer pear slices, sprinkling raisins among the slices, in a buttered 9 x 13-inch pan.
  3. Sprinkle with lemon juice and nutmeg; reserve.
  4. Mix flour, brown sugar, and salt.
  5. Cut in butter until mixture resembles coarse cornmeal; work in cheese.
  6. Sprinkle cheese mixture over pear mixture.
  7. Bake at 325 F until the pears are just tender and the cheese mixture has browned lightly, about 35 minutes. Remove from oven; cool 15 minutes. Cut into 12 squares. Serve warm or at room temperature.

Top 1 square with a dollop of creme fraiche; dust lightly with nutmeg.

Recipe courtesy of the California Milk Advisory Board