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Fresh Pear Ginger Crisp

 Fresh Pear Ginger Crisp
Gingersnaps lend crunch to my heartwarming cool-weather classic, featuring the season's juiciest fruit—pears.—Linda Robertson, Cozad, Nebraska
9 ServingsPrep: 15 min. + chilling Bake: 35 min.

Ingredients

  • 1 cup crushed gingersnap cookies (about 20 cookies)
  • 1/2 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/3 cup butter, softened
  • 7 medium pears (about 2-1/2 pounds), peeled and thinly sliced
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • Vanilla ice cream, optional

Directions

  • In a small bowl, combine the first six ingredients. With clean hands,
  • work butter into oat mixture until well combined. Refrigerate for 15
  • minutes.
  • Place pears in a small bowl; add flour and toss to coat. Transfer to
  • a greased 8-in. square baking dish; sprinkle with oat mixture.
  • Bake, uncovered, at 350° for 35-40 minutes or until topping is
  • golden brown and fruit is tender. Serve warm with ice cream if
  • desired. Yield: 9 servings.
Nutritional Facts: 1 serving (calculated without ice cream) equals 268 calories, 9 g fat (5 g saturated fat), 18 mg cholesterol, 189 mg sodium,

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Fresh Pear Ginger Crisp (continued)

Nutritional Facts: 48 g carbohydrate, 5 g fiber, 2 g protein.