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.

Yield: 12 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 23%
  • Fat: 6.5g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.3g
  • Carbohydrate: 49.2g
  • Fiber: 6.7g
  • Cholesterol: 15mg
  • Iron: 1.4mg
  • Sodium: 96mg
  • Calcium: 43mg

Ingredients

  • Crisp:
  • 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
  • Topping:
  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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