Pear and Ginger Crisp

Pear and Ginger Crisp Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
This delicious pear crisp, spiced with ginger, is a wonderful fall dessert.  When it's fresh out of the oven and still hot, it's especially good with ice cream.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 305
Caloriesfromfat 28 %
Fat 9.6 g
Satfat 3.1 g
Monofat 4 g
Polyfat 1.6 g
Protein 3.4 g
Carbohydrate 55.1 g
Fiber 4.7 g
Cholesterol 12 mg
Iron 1.8 mg
Sodium 155 mg
Calcium 53 mg

Ingredients

1/4 cup packed brown sugar
1/4 cup water
1 1/2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon ground ginger
2 1/2 pounds pears, peeled, cored, and sliced
Cooking spray
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons ground ginger
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 1/2 (1-ounce) slices white bread
1/4 cup slivered almonds, ground
1/4 cup finely chopped pecans

Preparation

Preheat oven to 350°.

Heat a large nonstick skillet over medium heat. Add first 6 ingredients; cook 5 minutes, stirring occasionally.

Place pear mixture in a 2-quart casserole lightly coated with cooking spray.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup brown sugar, 1 1/2 teaspoons ginger, and salt; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Place bread in a food processor; pulse 10 times or until crumbs measure 3/4 cup. Stir breadcrumbs and nuts into flour mixture.

Sprinkle flour mixture evenly over pear mixture. Bake at 350° for 40 minutes or until filling is bubbly and topping is golden.

Note:

The slight heat of ground ginger brings out the sweetness of the pears. Ground gingerroot is far more intense and peppery than fresh. If you prefer only a hint of ginger, omit it from the topping.