Pear Crisp
- Total Time
- 50 minutes
- Rating
- Notes
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Ingredients
Yield:8 servings
- 4pounds ripe full-flavored pears
- ½cup dark brown sugar, firmly packed
- 1½tablespoons flour
- 1teaspoon ground cinnamon
- ¼cup chopped crystalized ginger
- ½cup raisins
- 2tablespoons poire William brandy
- 1cup old-fashioned rolled oats
- 3tablespoons butter, melted
- 2tablespoons thawed orange juice concentrate
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
302 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 9 grams dietary fiber; 42 grams sugars; 3 grams protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 350 degrees. Peel, core and quarter the pears. Slice each quarter into 2 or 3 pieces. Place in large bowl.
- Step 2
Mix all but 2 tablespoons of the brown sugar with the flour, cinnamon, ginger, raisins and brandy. Add to pears and mix well.
- Step 3
Chop oats in food processor. Add the remaining brown sugar, the butter and the orange juice concentrate, and mix well.
- Step 4
Spoon pear mixture into an 8-cup gratin dish, and sprinkle with oat mixture. Bake in lower third of the oven for 35 to 40 minutes, until oat mixture begins to brown and pears soften. Remove from oven and stir oat mixture into pears. Serve warm.
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gregs notes
Peeling the fruit is not necessary. I made this with a combination of Paris and apples. It worked very well. Would recommend increasing the quantity of crisp on top. Perfect the next day for breakfast with a bit of yogurt.
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