Homestead Pear Crisp

A delicious way to use the bounty from a you-pick orchard, this dessert serves a crowd. Served with hot coffee or chai tea, it warms up a brisk fall evening.


12 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 251
Caloriesfromfat 23 %
Fat 6.5 g
Satfat 3.7 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 2.3 g
Carbohydrate 49.2 g
Fiber 6.7 g
Cholesterol 15 mg
Iron 1.4 mg
Sodium 96 mg
Calcium 43 mg


1/3 cup packed brown sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon salt
12 peeled Bartlett pears, cored and cut into 1/2-inch pieces (about 5 pounds)
Cooking spray
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons chilled butter, cut into small pieces


Preheat oven to 350°.

To prepare crisp, combine the first 6 ingredients in a large bowl; toss well. Spoon into a 13 x 9-inch baking dish coated with cooking spray.

To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, 1/3 cup sugar, and 1/2 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over the pear mixture. Bake at 350° for 1 hour or until topping is golden and fruit is tender. Serve warm.

Dana McCauley,

Cooking Light

October 2006
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