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Friday, October 14, 2016

Harvest Pear Crisp

6 cups Anjou or Bartlett pears, peeled, cored, & cut lengthwise into 1/2-inch-thick slices (about 3 lbs)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon, divided
3/4 teaspoon ground ginger
1/3 cup all-purpose unbleached flour
1/2 cup packed brown sugar
1/2 teaspoon salt
3 tablespoons unsalted chilled butter, cut into small pieces
1/3 cup regular oats (not instant)
1/4 cup coarsely chopped walnuts, or what ever nuts your family likes

Preheat oven to 375° F  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°F 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.

Yield: 8 servings

recipe source here

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