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Category: Berry & Fruit Desserts
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1/2 c. chopped almonds
1/2 c. all-purpose flour
1/4 c. brown sugar, packed
4 T. granulated sugar
2 T. candied ginger
1/4 tsp. ground ginger
salt
6 T. unsalted butter, melted
1/2 c. quick cooking oats
1 tsp. cornstarch
1 tsp freshly grated ginger
1 tsp. lemon juice
3 lb. Bartlett pears
Preheat oven to 425F.
In blender or food processor, pulse almonds, flour, brown sugar, 2 tablespoons of the sugar, candied ginger, ground ginger and 1/8 teaspoon salt until nuts are finely chopped.
Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, pausing halfway through to scrape down sides.
Add oats and pulse until evenly incorporated.
Set aside while preparing fruit.
Whisk remaining 2 tablespoons sugar, cornstarch, grated ginger, lemon juice, and pinch of salt together in large bowl.
Peel pears, then halve and core each. Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches).
Gently toss pears with sugar mixture and transfer to 8-inch square baking dish.
Sprinkle topping evenly over fruit, breaking up any large chunks.
Bake at 425F until fruit is bubbling around edges and topping is deep golden brown, 25-30 minutes. Cool on wire rack until warm, at least 15 minutes.
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CRISP - PEAR GINGER
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Category: Berry & Fruit Desserts
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1/2 c. chopped almonds
1/2 c. all-purpose flour
1/4 c. brown sugar, packed
4 T. granulated sugar
2 T. candied ginger
1/4 tsp. ground ginger
salt
6 T. unsalted butter, melted
1/2 c. quick cooking oats
1 tsp. cornstarch
1 tsp freshly grated ginger
1 tsp. lemon juice
3 lb. Bartlett pears
Preheat oven to 425F.
In blender or food processor, pulse almonds, flour, brown sugar, 2 tablespoons of the sugar, candied ginger, ground ginger and 1/8 teaspoon salt until nuts are finely chopped.
Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, pausing halfway through to scrape down sides.
Add oats and pulse until evenly incorporated.
Set aside while preparing fruit.
Whisk remaining 2 tablespoons sugar, cornstarch, grated ginger, lemon juice, and pinch of salt together in large bowl.
Peel pears, then halve and core each. Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches).
Gently toss pears with sugar mixture and transfer to 8-inch square baking dish.
Sprinkle topping evenly over fruit, breaking up any large chunks.
Bake at 425F until fruit is bubbling around edges and topping is deep golden brown, 25-30 minutes. Cool on wire rack until warm, at least 15 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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