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.
Cooking Light OCTOBER 2006
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.
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