Gingered Pear Crisp

Gingered Pear Crisp Recipe
Becky Luigart-Stayner; Melanie J. Clarke
Choose the ripest Bartlett pears you can find, because their soft, juicy texture and sweet flavor make a big difference in this dessert.


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 272
Caloriesfromfat 31 %
Fat 9.5 g
Satfat 3.8 g
Monofat 3.1 g
Polyfat 1.2 g
Protein 2.8 g
Carbohydrate 48 g
Fiber 4 g
Cholesterol 15 mg
Iron 0.9 mg
Sodium 112 mg
Calcium 32 mg


1/4 cup golden raisins
1/4 cup granulated sugar
1 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 teaspoon chopped peeled fresh ginger
1/2 teaspoon vanilla extract
4 cups (1/2-inch-thick) chopped peeled Bartlett pears (about 4 pears)
Cooking spray
1/4 cup all-purpose flour
1/2 cup regular oats
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
2 tablespoons chopped pecans


Preheat oven to 375°.

Combine first 6 ingredients in a large bowl, stirring to combine. Add pears; toss gently to coat. Spoon pear mixture into a shallow 2-quart baking dish lightly coated with cooking spray.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, cinnamon, and 1/8 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal, and stir in nuts. Sprinkle flour mixture over pear mixture.

Bake at 375° for 35 minutes or until topping is lightly browned. Cool on a wire rack 10 minutes.

Sandra Granseth,

Cooking Light

March 2004
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