Rum Raisin Pear Buckle with Pistachio Streusel

In season sweet and juicy ripe pears get an infusion of warmth from rum-spiked raisins in this buttermilk buckle that comes together in a matter of minutes. With flecks from vanilla, along with lemon zest to enhance the pear's fruitiness, the buckle is finished with a crunchy streusel of buttery pistachios -- the perfect complement for pears. Serve it with vanilla ice cream or whipped cream. (And maybe drizzle it with prepared caramel sauce!)

Here, Anjou -- also known as D'Anjou -- pears have been used. They are great eaten fresh but also retain their sweetness when cooked. They also have a long growing season that starts in August and oftentimes extends into January. Bartlett and Comice pears will work equally as well here. Or if you are looking for a pear that retains its crisp texture when baked, use Bosc or Asian pears.

Pears are harvested while firm and then ripened in cold storage. I've always been challenged on how best to store pears once they make it home, having them ripen on the counter and then turn brown overnight. I did a little poking around the internet and the consensus is to store unripened pears at room temperature until they start to soften and then place them I the fridge to extend their freshness.

What is a "Buckle"

While working on my buckle, I was curious as to what constitutes a "buckle" vs. a "cobbler", a "crisp", or a "clafoutis. So did some more poking around. "Buckles" are more cake-like with the fruit baked into the batter -- and called "buckles" because they tend to pull -- or buckle -- away from the edge of the pan when baking.

"Cobblers" have the fruit baked on the bottom and are topped with biscuits or something similar to a dumpling. "Crisps" are similar to cobblers in that the fruit is on the bottom but they are topped with a crunchy crumble -- typically oatmeal based. "Clafoutis" contain fruit -- oftentimes cherries -- and are baked in a batter with a custard-like consistency.

Ingredients

Rum Raisin & Pear Buckle Ingredients

Pistachio Streusel Ingredients

• golden raisins
• rum
• butter
• light brown sugar
• lemon
• Anjou, Bosc, Comice or Bartlett pears
• buttermilk
• granulated sugar
• egg
• vanilla bean paste or vanilla 
• baking powder
• salt
• flour
• light brown sugar
• pistachios

See recipe card for quantities.

Instructions

I used a 10" cast iron skillet to prep and bake this in. I like the rustic look for serving. You can also use a 9" or 10" cake pan or a springform pan. Or use a Dutch oven or ovenproof skillet to bake it in. Even a 10" square pan will work.

Preheat oven to 350°F.

Combine raisins with rum in a small microwave safe bowl and microwave on high hear for 25 seconds. Remove and let rest for 15 minutes.

Melt 3 tablespoons butter in 10” cast iron skillet over medium heat. Brush butter up sides of the skillet. Add brown sugar, stirring with a wooden spoon until melted. 

Mix in sliced pears, stirring to coat. Mix Cook for 5 minutes until softened. Mix in lemon zest.

Transfer pears and juices to a bowl. Reserve.

Prepare Streusel: Mix the first four ingredients together, using a fork until the butter is incorporated into crumbles.

Mix in pistachios. Reserve.

In a medium bowl, whisk together ½ cup melted butter, buttermilk, sugar, egg, lemon juice, remaining lemon zest, vanilla bean paste (or vanilla) until smooth. 

Whisk in baking powder and salt. Whisk in flour in ½ cup increments until batter is smooth.

Fold in raisins.

With skillet off of the heat source, pour half of the batter into the skillet.

Then top with half the sliced pears and drizzle with half the juices. Pour remaining batter over the pears using a spatula to spread to edges. Top with remaining pears and remaining juices

Sprinkle streusel evenly over the top of the buckle.

Bake in the center of the oven for 50 minutes until golden brown and firm, and a cake tester or toothpick inserted into the center comes out clean.

Serve with vanilla ice cream or whipped cream.

Hint: I used a 10" cast iron skillet to prep and bake the pear buckle. I like the rustic appearance for serving. You can also use a 9" or 10" cake pan or a springform pan. Or use a Dutch oven or ovenproof skillet to bake it in. Even a 10" square pan will work.

Substitutions

• Pears - Anjou pears have been used here, but ripe Bartlett or Comice pears are a perfect substitute. To retain a crisper texture when baking, use Bosc or Asian pears instead
• Nut Streusel - I love the creamy texture of pistachio nuts and find they complement the pear buckle. Substitute chopped hazelnuts, pecans or walnuts instead.
• Vanilla - Substitute pure vanilla for the vanilla bean paste. It will impart the same flavor. I used vanilla bean paste in my pear buckle simply because I like the flecks of vanilla bean that speckle the batter.
• Raisins - Golden raisins were used here, but you can use black or green raisins, or the smaller currants or sultanas
• Rum - instead of using rum, substitute apple cider or use imitation rum extract. Mix a ¼ teaspoon imitation rum extract with 2 tablespoons of water.

Variations

• Pear and Chocolate - Add ½ cup mini chocolate chips to the batter and replace two tablespoons of the streusel flour with 2 tablespoons of cocoa powder
• Apple -- No pears? Substitute the pears with two sweet apples, such as Honeycrisp, Fuji or Cosmic Crisp.
• Caramel - Serve with vanilla ice cream and drizzle with prepared caramel sauce

Equipment

• small microwave safe bowl for preparing raisins
• medium bowl for mixing streusel
• medium skillet
• medium mixing bowl
• zester or box grater
• for baking, 10" cast iron skillet -- or 9" to 10" cake pan or springform pan, 9" square cake pan or oven proof skillet

Storage

Store the pear buckle covered at room temperature for up to 3 days. Cover and refrigerate for up to 6 days. Wrap well and place in a zippered bag and store in the freezer for up to 3 months.

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Rum Raisin Pear Buckle with Pistachio Streusel

The Savory Tart

In season sweet and juicy ripe pears get an infusion of warmth from rum-spiked raisins in this buttermilk buckle that comes together in a matter of minutes. With flecks from vanilla, along with lemon zest to enhance the pear's fruitiness, the buckle is finished with a crunchy streusel of buttery pistachios -- the perfect complement for pears.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 8

Equipment

• small microwave safe bowl for preparing raisins
• medium bowl for mixing streusel
• medium skillet
• medium mixing bowl
• zester or box grater
• for baking, 10" cast iron skillet -- or 9" to 10" cake pan or springform pan, 9" square cake pan or oven proof skillet

Ingredients

  

Cake

• ¼ cup golden raisins
• 2 tablespoons rum
• ½ cup melted butter + 3 tablespoons unsalted butter at room temperature
• 3 tablespoons light brown sugar
• Zest from 1 lemon divided
• Pinch of salt
• 2 large Anjou pears cut in half, core removed and sliced into ¼” slices lengthwise
• 1 cup buttermilk
• 1 cup granulated sugar
• 1 large egg at room temperature
• Juice from half a lemon
• 1-½ teaspoons vanilla bean paste or vanilla
• 1-½ teaspoons baking powder
• ½ teaspoon salt
• 1-¾ cup all-purpose flour

Pistachio Streusel Topping:

• ½ cup packed light brown sugar
• ½ cup all-purpose flour
• 4 tablespoons cold butter cut into pieces
• a few pinches of salt
• ¼ cup coarsely chopped pistachios

Instructions

 

• Preheat oven to 350°F.
• Combine raisins with rum in a small microwave safe bowl and microwave on high hear for 25 seconds. Remove and let rest for 15 minutes.
• Melt 3 tablespoons butter in 10” cast iron skillet over medium heat. Brush butter up sides of the skillet. Add brown sugar, stirring with a wooden spoon until melted. Mix in sliced pears, stirring to coat. Mix Cook for 5 minutes until softened. Mix in lemon zest. Transfer pears and juices to a bowl. Reserve.
• Prepare Streusel: Mix the first four ingredients together, using a fork until the butter is incorporated into crumbles. Mix in pistachios. Reserve.
• In a medium bowl, whisk together ½ cup melted butter, buttermilk, sugar, egg, lemon, vanilla bean paste (or vanilla) until smooth. Whisk in baking powder and salt. Whisk in flour in ½ cup increments until batter is smooth. Fold in rum raisins.
• With skillet off of the heat source, pour half of the batter into the skillet, and then top with half the sliced pears and drizzle with half the juices. Pour remaining batter over the pears using a spatula to spread to edges. Top with remaining pears and remaining juices. Sprinkle streusel evenly over the top of the buckle.
• Bake in the center of the oven for 50 minutes until golden brown and firm, and a cake tester or toothpick inserted into the center comes out clean.
• Serve with vanilla ice cream or whipped cream.

Keyword autumn dessert, baking with pears, fall dessert, pear and reisin, pear buckle, pear crisp, pear crumble, pear dessert, pears, rum raisin