Fresh Pear Ginger Crisp
TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min.
YIELD: 9 servings.
Gingersnaps lend crunch to my heartwarming cool-weather classic, featuring the season's juiciest fruit—pears.—Linda Robertson, Cozad, Nebraska
Ingredients
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1 cup crushed gingersnap cookies (about 20 cookies)
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1/2 cup old-fashioned oats
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1/2 cup packed brown sugar
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1/4 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/8 teaspoon salt
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1/3 cup butter, softened
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7 medium pears (about 2-1/2 pounds), peeled and thinly sliced
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2 tablespoons all-purpose flour
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Vanilla ice cream, optional
Directions
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1.
In a small bowl, combine the first six ingredients. With clean hands, work butter into oat mixture until well combined. Refrigerate for 15 minutes.
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2.
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.
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3.
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.
Nutrition Facts
1 serving (calculated without ice cream): 268 calories, 9g fat (5g saturated fat), 18mg cholesterol, 189mg sodium, 48g carbohydrate (28g sugars, 5g fiber), 2g protein.
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