Publisher Photo
Publisher Photo
Here's a delicious variation on a classic apple crisp. The spark provided by the ginger complements the delicate flavor of pears. It's awesome served a la mode.—Helen Conwell, Fairhope, Alabama
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 50 min.

Ingredients

  • 4 pounds pears, peeled and cut into 1/2-inch slices
  • 1 tablespoon cornstarch
  • 1/2 cup pear nectar
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • TOPPING:
  • 1 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 2/3 cup blanched almonds, toasted and chopped
  • 3 tablespoons crushed vanilla wafers
  • 4 teaspoons chopped crystallized ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 pint caramel and vanilla ice cream

Directions

Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Combine the pear nectar, sugar and lemon juice; pour over pears and toss to coat. Let stand for 15 minutes. Transfer to a greased 11x7-in. baking dish.
For topping, in a large bowl, combine the flour, brown sugar, almonds, vanilla wafers, ginger, cinnamon and salt. Cut in butter until crumbly. Sprinkle over pear mixture.
Bake at 375° for 50-60 minutes or until fruit is bubbly and topping is golden brown. Serve warm with ice cream. Yield: 8 servings.
Originally published as Gingered Pear Crisp in Taste of Home Christmas Annual Annual 2009, p160

Nutritional Facts

1 each: 620 calories, 27g fat (13g saturated fat), 80mg cholesterol, 226mg sodium, 92g carbohydrate (62g sugars, 9g fiber), 8g protein.

  • 4 pounds pears, peeled and cut into 1/2-inch slices
  • 1 tablespoon cornstarch
  • 1/2 cup pear nectar
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • TOPPING:
  • 1 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 2/3 cup blanched almonds, toasted and chopped
  • 3 tablespoons crushed vanilla wafers
  • 4 teaspoons chopped crystallized ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 pint caramel and vanilla ice cream
  1. Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Combine the pear nectar, sugar and lemon juice; pour over pears and toss to coat. Let stand for 15 minutes. Transfer to a greased 11x7-in. baking dish.
  2. For topping, in a large bowl, combine the flour, brown sugar, almonds, vanilla wafers, ginger, cinnamon and salt. Cut in butter until crumbly. Sprinkle over pear mixture.
  3. Bake at 375° for 50-60 minutes or until fruit is bubbly and topping is golden brown. Serve warm with ice cream. Yield: 8 servings.
Originally published as Gingered Pear Crisp in Taste of Home Christmas Annual Annual 2009, p160

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