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Pear Crisp with Lemon Sauce

 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 King Arthur Unbleached 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

2 of 2

Pear Crisp with Lemon Sauce (continued)

Directions (continued)

  • resembles coarse crumbs. stir in almonds. Sprinkle over pears. Bake
  • 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.
Nutritional 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.