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–+ servings

Pear Squares

Teresa Ambra
Pear Squares are so delectable. These moist and nutty cake-type bars are filled with cinnamon and pears. They're just what you need when you have a sweet tooth craving! Great dessert for company and holidays like Easter, Mother's Day or Father's Day.
1.60 from 15 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Cakes and Cheesecakes, Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 209 kcal

Equipment

  • 1 9x13" glass baking dish
  • 2 large mixing bowls
  • 1 wooden spoon
  • 1 electric mixer
  • 1 nut chopper if nuts are not previously chopped
  • 1 sharp knife to peel, pare and dice pears
  • 1 pastry blender (see note below)
  • measuring cups
  • measuring spoons

Ingredients
  

  • 2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
  • 2 cups light brown sugar packed
  • 1/2 cup salted butter cold (1 stick) (see note below)
  • 1 cup walnuts or pecans, chopped (measure after chopping)
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 cup sour cream or plain Icelandic yogurt or Greek yogurt
  • 1 tsp. vanilla extract
  • 1 large egg
  • 2 cups pears peeled and diced (about 2 medium to large pears)
  • 1/4 cup powdered sugar for topping after squares have cooled

Instructions
 

  • Preheat oven to 350°.
  • In a large mixing bowl, combine the flour, brown sugar and butter.
  • Work a pastry blender into the mixture until it forms fine crumbs. (See my note below).
  • Stir in walnuts.
  • Place 2 ¾ cups of the crumb mixture into a greased 9x13” baking pan.
  • Press down firmly.
  • Add the remaining ingredients (except for the pears) to the remaining crumb mixture.
  • Blend well with an electric mixer.
  • Stir the pears into the batter.
  • Spoon the batter evenly over the crumb base in the pan.
  • Bake at 350° for 30-40 minutes, or until a toothpick inserted in center comes out clean.
  • Cool before cutting.
  • Best if you let wait 24 hours before cutting.
  • Sprinkle with powdered sugar before cutting.
  • Store loosely covered.

Notes

NOTE: I have made this recipe several times over the years. I think it’s easier to melt the butter and just stir the flour, brown sugar and melted butter with a fork. Then add the walnuts and follow the recipe as directed above by using 2 ¾ cups of this mixture and pressing into the baking dish. It’s much easier to work with this way and doesn’t seem to change the overall consistency of the squares much.
 
Recipe inspired by Pillsbury's 1975 contest winner, Sour Cream Apple Squares.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 209kcalCarbohydrates: 31gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 138mgPotassium: 91mgFiber: 1gSugar: 21gVitamin A: 195IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Keyword brownie, cake, cookie, dessert, pear squares, pears
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