Gingery Fresh Pear Crisp

GINGERY FRESH PEAR CRISP
6 servings

Topping

  • 1 cup quick-cooking or regular rolled oats
  • ¾ cup light or dark brown sugar, firmly packed or the equivalent of ¾ cup brown sugar in granulated brown sugar substitute
  • ½ cup sifted flour
  • 1 teaspoon cinnamon or nutmeg or ½ teaspoon cinnamon and ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup butter or margarine, melted (see note)

Filling

  • ½ to ¾ cup sugar or the equivalent of ½ to ¾ cup sugar in granulated sugar substitute
  • ¼ cup sifted flour
  • Pinch of salt
  • 4 to 5 firm ripe medium pears, peeled, cored, seeds removed, and thinly sliced
  • ½ cup chopped crystallized/candied ginger
  • 1 tablespoon lemon juice
  • Flavored whipped cream or whipped topping of choice, or vanilla ice cream or reduced-calorie vanilla ice cream as desired (optional)

In a medium bowl, combine rolled oats, brown sugar, ½ cup flour, cinnamon or nutmeg, ground ginger, and salt; add butter, mixing well.  Set aside.

In a small bowl, combine sugar, ¼ cup flour, and pinch of salt, mixing well; set aside.

Arrange pear slices in an 8 x 8 x 2-inch or 9 x 9 x 2-inch baking dish/pan lightly coated with non-caloric vegetable cooking spray.  Evenly sprinkle chopped crystallized/candied ginger over pears.  Evenly sprinkle sugar/flour/salt mixture over pears/crystallized ginger.  Evenly sprinkle oat mixture over pear mixture.

Bake in a preheated hot oven (400 degrees F.) for 25 to 30 minutes, or until topping is golden brown and crisp and pears are bubbly hot.  To serve, spoon warm or room-temperature Gingery  Pear Crisp into dessert dishes, dividing evenly.  Top each with flavored whipped cream or desired whipped topping or a scoop of vanilla ice cream, if desired. 

Note: May reduce butter to 1/3 cup, if desired; however, topping will not be as rich in flavor or texture.

Variation: Add ½ cup chopped English walnuts or pecans to topping mixture.

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