Pear Crisp with Lemon Sauce Recipe

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Pear Crisp with Lemon Sauce Recipe

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"Everyone loves the crunchy oat topping and sweet pear filling in this fruity crisp," writes Rachel Franklin from Hockley, Texas.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 2 tablespoons plus 1/4 cup 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 or margarine
  • 1/4 cup sliced almonds
  • LEMON SAUCE:
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 cup cold water
  • 1 egg yolk, beaten
  • 1 tablespoon butter or margarine
  • 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. Combine the oats, brown sugar, cardamom and remaining flour and lemon peel; mix well. Cut in butter until mixture 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 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.
Originally published as Pear Crisp with Lemon Sauce in Taste of Home August/September 2002, p65

Nutritional Facts

1 each: 209 calories, 8g fat (4g saturated fat), 37mg cholesterol, 55mg sodium, 35g carbohydrate (23g sugars, 3g fiber), 3g protein.

  • 2 tablespoons plus 1/4 cup 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 or margarine
  • 1/4 cup sliced almonds
  • LEMON SAUCE:
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 cup cold water
  • 1 egg yolk, beaten
  • 1 tablespoon butter or margarine
  • 1 tablespoon lemon juice
  • 1/4 teaspoon grated lemon peel
  1. 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. Combine the oats, brown sugar, cardamom and remaining flour and lemon peel; mix well. Cut in butter until mixture 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.
  2. For lemon sauce, combine sugar and cornstarch in a 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.
Originally published as Pear Crisp with Lemon Sauce in Taste of Home August/September 2002, p65

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