This recipe is adapted from a recipe in the Cooking Light, October 2007 issue. It was really good. The original recipe calls for leaving the skin on the pears (for extra fiber), which I did, but neither -s nor myself cared for the flavor or texture of the cooked pear skin. Next time I’ll remove the skin.
- 7 3/4 cups Bartlett or Anjou pears, pealed and cubed
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Cooking spray
- 1/2 cup all-purpose flour
- 1 cup regular oats
- 1/4 cup packed brown sugar
- 1/8 teaspoon ground cinnamon
- Dash of salt
- 1/4 cup chilled butter, cut into small pieces
- Whipped cream
- Preheat oven to 375°
- To prepare crisp, combine the first 5 ingredients in a large bowl; toss to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
- To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, sugar, 1/8 teaspoon cinnamon, and dash of salt in a small bowl; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles very coarse meal. Sprinkle oat mixture evenly over pear mixture. Bake at 375° for 50 minutes or until browned on top. Serve with whipped cream.
Pear Crisp with Oat Streussel Topping: