Pears and red wine combine beautifully in this dessert. Dried spices are easier to use in the streusel and filling than our Mulling Spice Blend sachet, and we've varied the flavor by using lemon rind instead of orange rind. Make sure that the pears are firm and not too ripe, or they will become mushy when cooked with the wine. Bosc and Anjou pears work well.
3/4 cup frozen reduced-calorie whipped topping, thawed
1/8 teaspoon ground cinnamon (optional)
How to Make It
Preheat oven to 350°.
To prepare streusel, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, regular oats, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, and salt in a medium bowl. Add butter, stirring with a fork until crumbly. Set aside.
To prepare filling, combine wine and granulated sugar in a large nonstick skillet over medium-high heat; bring to a simmer, stirring until sugar dissolves. Reduce heat to medium. Add lemon rind, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, and sliced pears to pan, stirring to coat; simmer for 15 minutes or until the pears are tender.
Spoon pear mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle streusel evenly over pear mixture. Bake at 350° for 30 minutes or until bubbly and lightly browned. Serve with whipped topping. Sprinkle with 1/8 teaspoon cinnamon, if desired.
I made this for a potluck and it’s in the oven right now. Even though I haven’t tried it yet from the smell and taste tests I know it’s going to be good. The only thing I wonder about is the excess wine sauce for the pears. I put it in to the baking dish and I am a little worried it’s going to make the topping mushy. I guess we’ll see how it goes.
I enjoyed the recipe with a little scoop of ice cream. However, someone who tasted it didn't like it because of the wine/spice combo. She doesn't drink wine, so maybe that's the reason for not liking the flavors.
I made this for dessert for my family on Christmas Eve and everyone LOVED it. I thought it should have had more pears. If I make it again, I will add more because they end up shrinking almost like cooked mushrooms. Either way, this was delicious and I would make it again!
I'm giving this a 5 instead of a 4, because even though I made mistakes it is still excellent. The most important one is that I think you're supposed to add the juice along with the pears into the cobbler dish - I didn't, and mine was a bit dry, but the flavor was still excellent. The pears on their own don't have enough juice once they've been simmering already. Also, I would make it with more volume of pears, or at least make sure you're using very large pears. There was more than enough streusel. A very nice dish and a great change from typical cobblers.
This recipe is a delicious variation of fruit crisp desserts and I will make it again. I had to use a packet of weight control instant oatmeal as an emergency substitution as I had run out of regular oatmeal. While I think the regular oatmeal would be better, the instant oatmeal was an adequate substitution and the crisp was still very tasty. The red wine with mulling spices makes this crisp a good choice for a festive holiday dessert.
Excellent! I used a French red wine that was only semi-dry along w/ raw instead of white sugar, and I was pleased that it wasn't too sweet or wine-y tasting. I sprinkled a tsp of cornstarch over the simmered fruit right before transferring it to the baking dish b/c I used 5 instead of 4 (Bartlett) pears & it seemed soupy. It thickened the juices a bit but still came out excellent. Skipped the cream--perfect as is! It made the house smell like the holidays!
This was soooooooo delicious! My husband didn't believe it was low-fat. I will definately make this again and make sure to double the recipe so there is more leftovers! And maybe add some raspberries for something different. Will make again and again.
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