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Pear Crisp with Lemon Sauce

"Everyone loves the crunchy oat topping and sweet pear filling in this fruity crisp," writes Rachel Franklin from Hockley, Texas.

9 ServingsPrep: 30 min. Bake: 35 min.

Ingredients

2 tablespoons plus 1/4 cup all-purpose flour, divided
1 tablespoon sugar
1 teaspoon grated lemon peel, divided
5 cups sliced peeled ripe pears (about 2 pounds)
1/2 cup old-fashioned oats
1/4 cup packed brown sugar
1/8 teaspoon ground cardamom
3 tablespoons cold butter
1/4 cup sliced almonds
LEMON SAUCE:
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup cold water
1 egg yolk, lightly beaten
1 tablespoon butter
1 tablespoon lemon juice
1/4 teaspoon grated lemon peel

Directions

In a large bowl, combine 2 tablespoons flour, sugar and 1/4 teaspoon
of lemon peel. Add pears; gently toss to coat. Transfer to a greased
8-in. square baking dish.
In a small bowl, combine the oats, brown sugar, cardamom and
remaining flour and lemon peel, Cut in butter until mixture
resembles coarse crumbs. stir in almonds. Sprinkle over pears. Bake

2 of 2

Pear Crisp with Lemon Sauce (continued)

Directions (continued)

at 375° for 35-40 minutes or until pears are tender and topping
is golden brown.
For lemon sauce, combine sugar and cornstarch in a small saucepan.
Gradually stir in water until smooth. Bring to a boil over medium
heat; cook and stir for 1 minute or until thickened. Remove from the
heat. Stir a small amount of hot mixture into egg yolk; return all
to pan, stirring constantly. Bring to a gentle boil over medium
heat. Cook and stir 1 minute longer. Remove from the heat; stir in
butter, lemon juice and peel. Serve with warm pear crisp. Yield: 9
servings.

Nutrition Facts: 1 serving (1 each) equals 209 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 55 mg sodium, 35 g carbohydrate, 3 g fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.