<\/p>\n

This recipe is adapted from a recipe in the Cooking Light,<\/em> 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.<\/p>\n

Ingredients:<\/strong><\/p>\n

Crisp:<\/em><\/p>\n

\n
• 7 3\/4 cups Bartlett or Anjou pears, pealed and cubed<\/li>\n
• 1 tablespoon all-purpose flour<\/li>\n
• 1 tablespoon fresh lemon juice<\/li>\n
• 1\/2 teaspoon ground cinnamon<\/li>\n
• 1\/4 teaspoon salt<\/li>\n
• Cooking spray<\/li>\n<\/ul>\n

  Topping:<\/em><\/p>\n

  \n
  • 1\/2 cup all-purpose flour<\/li>\n
  • 1 cup regular oats<\/li>\n
  • 1\/4 cup packed brown sugar<\/li>\n
  • 1\/8 teaspoon ground cinnamon<\/li>\n
  • Dash of salt<\/li>\n
  • 1\/4 cup chilled butter, cut into small pieces<\/li>\n
  • Whipped cream<\/li>\n<\/ul>\n

    Directions:<\/strong><\/p>\n

    \n
    1. Preheat oven to 375\u00b0<\/li>\n
    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.<\/li>\n
    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\u00b0 for 50 minutes or until browned on top. Serve with whipped cream.<\/li>\n<\/ol>\n

       Pear Crisp with Oat Streusel Topping:<\/b><\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

       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: Preheat oven to 375\u00b0 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\u00b0 for 50 minutes or until browned on top. Serve with whipped cream. Pear Crisp with Oat Streusel Topping:<\/p>\n[Read More...]<\/a>","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,20,10,32],"tags":[],"_links":{"self":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/248"}],"collection":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/comments?post=248"}],"version-history":[{"count":1,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/248\/revisions"}],"predecessor-version":[{"id":1765,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/248\/revisions\/1765"}],"wp:attachment":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/media?parent=248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/categories?post=248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/tags?post=248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}