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Passover Pear-Ginger Crisp

Photo: Karry Hosford
Yield 10 servings

Ingredients

  • Filling:
  • 1/4 cup sugar
  • 1 1/2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 10 peeled Bosc or Bartlett pears, cored and coarsely chopped (about 3 3/4 pounds)
  • Cooking spray
  • Topping:
  • 1 cup matzo cake meal
  • 3/4 cup packed brown sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 large egg white
  • 6 tablespoons chilled butter, cut into small pieces

Nutrition Information

  • calories 270
  • caloriesfromfat 25 %
  • fat 7.5 g
  • satfat 4.3 g
  • monofat 2.1 g
  • polyfat 0.4 g
  • protein 2.5 g
  • carbohydrate 50.5 g
  • fiber 0.2 g
  • cholesterol 19 mg
  • iron 1.1 mg
  • sodium 112 mg
  • calcium 26 mg

How to Make It

  1. Preheat oven to 400°.

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

  3. To prepare topping, combine matzo cake meal and next 5 ingredients (matzo cake meal through allspice) in a medium bowl, stirring with a whisk. Add egg white; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal; sprinkle topping over filling.

  4. Bake at 400° for 30 minutes or until pears are soft and topping is golden.