Pear Crisp with Oat Streussel Topping

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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.

Ingredients:

Crisp:

  • 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

Topping:

  • 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

Directions:

  1. Preheat oven to 375°
  2. 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.
  3. 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:

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