Harvest Pear Crisp
From peetabear 15 years ago
- 40 minutes to make
- Serves 8
This crisp may be served either warm or at room temperature...with all the nice pears starting to come in .. I thought I would post this... it is from Cooking Light, SEPTEMBER 2002 ..
Ingredients
- • 6 cups Anjou or bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds) shopping list
- • 1 tablespoon fresh lemon juice shopping list
- • 1/3 cup granulated sugar shopping list
- • 1 tablespoon cornstarch shopping list
- • 1 1/2 teaspoons ground cinnamon, divided shopping list
- • 1/3 cup all-purpose flour shopping list
- • 1/2 cup packed brown sugar shopping list
- • 1/2 teaspoon salt shopping list
- • 3 tablespoons chilled butter, cut into small pieces shopping list
- • 1/3 cup regular oats shopping list
- • 1/4 cup coarsely chopped walnuts shopping list
How to make it
- Preheat oven to 375°.
- Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
- Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
- Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.
- Cooking Light, SEPTEMBER 2002
The Rating
Reviewed by 6 people-
You have a winner with this one, makes me wish I had some pears on hand. You have my 5, thanks Peeta for sharing.
henrie
in Savannah loved it
-
Just in time for pears, Yeah! good stuff.
notyourmomma
in South St. Petersburg loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "