Granola-Topped Pear Crisp
Total TimePrep: 20 min. Bake: 25 min.
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.
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.
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.
Excellent taste and easy to make.
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.