Ginger Pear Crisp
Facing a fridge full of Bosc pears that tasted slightly odd raw, rather than let the perfectly fresh fruit go to waste, I did what any good connoisseur of pome fruit would -- toss into a crisp.
Accustomed to your basic apple-cinnamon combination, I decided to look for a something a little tangier. The following is based on Cathy Lowe’s Ginger Pear Crisp recipe , found on Food Network’s website.
Ingredients
Filling:
- 6 pears, peeled and sliced
- 1 tablespoon finely chopped ginger
- 1/2 cup brown sugar
- 1/2 cup raisins
- 2 teaspoons cinnamon
- 2 tablespoons butter, cut into bits
Topping:
- 1/4 cup flour
- 3/4 cup rolled or old-fashioned oats
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 6 tablespoons butter
Preparation
- Heat oven to 350 degrees.
- Toss pears, ginger, 1/2 cup brown sugar, raisins, 2 tablespoons butter and 2 tablespoons butter together in a bowl. Pour into a buttered, medium-sized baking dish.
- Combine flour, oats, brown sugar, sugar, and remaining cinnamon and butter together in bowl. Mix together with a pastry cutter or fork until crumbs form.
- Spoon topping over pear mixture, and press lightly to adhere. Bake for 30 minutes or until brown and bubbly. Serve warm.
Notes
- Pears will settle as the crisp cooks, so they should be heaping to start.
- I used Bosc pears for their sweetness, but they remain crunchy when cooked. You might want to use a slightly riper pear which will soften better, like Bartlett or Comice.
- Best served with freshly whipped cream.
Yields 6-8 servings