Gingered Pear Crisp Recipe
By
Aida Mollenkamp
Difficulty: Easy |
Total Time:
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Active Time:
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Makes:
8 servings
Simple to make, a good crisp is hard to beat. This pear version is spiced with ginger and topped with a crunchy oat-walnut streusel—all that’s missing is a scoop or two of ice cream.
This recipe was featured as part of our Fall Ingredients photo gallery.
INSTRUCTIONS
Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter and set aside. Cut 2 1/2 pounds of ripe pears in half and core, then cut again into 1/4-inch-thick slices. Combine with 1 tablespoon freshly squeezed lemon juice in a large nonreactive bowl and toss to coat. Sprinkle with 1/4 cup all-purpose flour, 1/3 cup packed light brown sugar, 3/4 teaspoon ground ginger, and 1/2 teaspoon kosher salt and toss to coat. Turn the mixture into the prepared dish. Combine 1/2 cup each rolled oats (not instant) and finely chopped walnuts with 1/3 cup each flour and packed light brown sugar plus 4 tablespoons unsalted butter (1/2 stick) cut into small dice in a medium bowl. Mix together until evenly combined and clumped. Scatter atop pears and bake until pears are fork tender, mixture is bubbly, and topping is browned, about 45 to 50 minutes. Let sit at least 5 minutes before serving.
I made a couple of changes and it turned out absolutely delicious. 1. I omitted the sugar from the pears, since they're already sweet and the topping has plenty of sugar; 2. I used minced fresh ginger in place of ground, a generous Tbsp. or so.
"Fall Ingredients" link doesn't take you to the ingredients list, why can't the entire recipe be posted in one place?
Only gluten free oats are gluten free. Lara's Gluten free oats are the way to go, that being said not every celiac can tolerate oats.
I would like to try the recipe with all the pear that I salvaged from my tree. I have left most of the pears on the ground for the squirrels, deer and any other hungry animal.
Don't think steel cut oats would work--too chunky, not the right texture. Could you sub some other rolled grain?
Also, since there's only 1/4 c flour, it's probably not critical what flour you use. Rice flour adds cripsyness to baked goods, so might be rather nice in a crisp. Oh, which leads me to suggest lightly crushed puffed rice as a sub for the rolled oats. Might be nice to try!
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Don't think steel cut oats would work--too chunky, not the right texture. Could you sub some other rolled grain?
Also, since there's only 1/4 c flour, it's probably not critical what flour you use. Rice flour adds cripsyness to baked goods, so might be rather nice in a crisp. Oh, which leads me to suggest lightly crushed puffed rice as a sub for the rolled oats. Might be nice to try!
Wouldn't it be nice for these recipes to suggest subs like this...-COLLAPSE
thinking if this recipe cld be made gluten free...think it wld work if I substituted brown rice flour (or similar non-gluten flour) but do you think steel cut oats wld work? (I believe regular oats are glutenous but steel cut aren't) Anyone know?
Thanks!
A super-easy crisp recipe is to mix 3/4 c gingersnap crumbs with 3 T melted butter and 1/2 tsp cinnamon. Strew over either fresh sliced pears or canned ones out of season. Bake in a shallow dish till very hot, serve with vanilla ice cream. Outstanding flavor combo.
Wow - I am really for the first time in my life loving pears. This is a must make for me this weekend! Thanks for the great recipe!
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