Passover Pear-Ginger Crisp

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 25%
  • Fat: 7.5g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.5g
  • Carbohydrate: 50.5g
  • Fiber: 0.2g
  • Cholesterol: 19mg
  • Iron: 1.1mg
  • Sodium: 112mg
  • Calcium: 26mg


  • 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


  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.
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