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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Gingered Pear Crisp

Choose the ripest Bartlett pears you can find, because their soft, juicy texture and sweet flavor make a big difference in this dessert.

Cooking Light MARCH 2004

  • Yield: 6 servings (serving size: about 1 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 31%
  • Fat: 9.5g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 2.8g
  • Carbohydrate: 48g
  • Fiber: 4g
  • Cholesterol: 15mg
  • Iron: 0.9mg
  • Sodium: 112mg
  • Calcium: 32mg
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Gingered Pear Crisp recipe

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