Granola-Topped Pear Crisp
Total TimePrep: 20 min. Bake: 25 min.
- 4 medium pears, peeled and thinly sliced
- 2 tablespoons cornstarch
- 1/2 cup peach preserves, warmed
- 1/3 cup all-purpose flour
- 1/3 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3 tablespoons cold butter
- 1 cup granola with fruit and nuts
- Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Gently stir in preserves just until combined. Transfer to an 11x7-in. baking dish coated with cooking spray.
- For topping, in a small bowl, combine the flour, sugar, cinnamon, salt and nutmeg. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture.
- Bake at 375° for 25-30 minutes or until topping is golden brown and fruit is tender. Serve warm.
Nutrition Facts1 each: 244 calories, 7g fat (3g saturated fat), 11mg cholesterol, 132mg sodium, 46g carbohydrate (31g sugars, 3g fiber), 2g protein.
Mar 19, 2016
We have pear trees and often have an abundance of pears late summer and early fall. I have made this recipe with fresh pears and pears that I have canned both with good results.
Sep 22, 2011
I served this at Sunday dinner with my in-laws. Everyone enjoyed the difference from an apple crisp; the lightness of the pears. I doubled the recipe and should have baked it a bit long but the flavor was great. I cut the pears thicker rather than thin since they are already a soft fruit.
Sep 16, 2011
I have never seen pears used in a crisp berfore so that enticed me to try this recipe. I made the following changes: used reduced sugar apricor preserves (peach not available in our market), 5 pears instead of 4, and Splenda brown sugar in place of the sugar. All substitutions were gread. When I make it again I will also add 2 TSP lemon juice to the pears to bring out the flavor. This would be a great recipe with peaches also.
Sep 15, 2011
Excellent taste and easy to make.
Sep 15, 2011
Well I kind of made it. Found peach perserves at the store, but when I got home found I had in error picked up apricot, so used it instead. I had some whole rolled oats and shaved almonds and golden raisins all of which together I used in place of the fruit & nut granola. We liked it a lot. It did need a little more butter and about 10 additional minutes to get my topping to crisp up.
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