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Monterey Jack & Pear Crisp



– 10 oz. (2-1/2 cups) Real California Monterey Jack cheese, finely shredded – 3 lb. 8 oz. pears (about 7) – 1 cup dark or golden raisins – 1/2 cup lemon juice – 1/2 tsp/ ground nutmeg + for garnish – 5 oz. (1-1/4 cups) all-purpose flour – 10 oz. (1-1/4 cups) brown sugar – 1 tsp. salt – 8 oz. (1/2 cup) unsalted Real California butter – Real California créme fraîche, lightly whipped for garnish
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Peel, core, and thinly slice pears. Layer pear slices, sprinkling raisins among the slices, in a buttered 9 x 13-inch pan.

Sprinkle with lemon juice and nutmeg; reserve. Mix flour, brown sugar, and salt.

Cut in butter until mixture resembles coarse cornmeal; work in cheese.

Sprinkle cheese mixture over pear mixture.

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 créme fraîche; dust lightly with nutmeg.

Per Order:

Yield: 12 servings