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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Pear and Ginger Crisp

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.

Cooking Light DECEMBER 2003

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

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.

Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 28%
  • Fat: 9.6g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.4g
  • Carbohydrate: 55.1g
  • Fiber: 4.7g
  • Cholesterol: 12mg
  • Iron: 1.8mg
  • Sodium: 155mg
  • Calcium: 53mg
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Pear and Ginger Crisp recipe

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