HARVEST PEAR CRISP RECIPES

Name: Harvest Pear Crisp
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 6 cups Anjou pears or 6 cups bartlett pears, cored and cut lengthwise into 1/2 inch thick slices (about 3 pounds); 1 tablespoon fresh lemon juice; 1/3 cup Splenda granular; 1 tablespoon cornstarch; 1 1/2 teaspoons ground cinnamon, divided; 1/3 cup whole wheat flour; 1/2 cup brown Sugar Twin; 1/2 teaspoon salt; 3 tablespoons chilled unsalted butter, cut into small pieces; 1/3 cup oats; 1/4 cup coarsely chopped pecans

HARVEST PEAR CRISP RECIPE - FOOD.COM

Harvest Pear Crisp Recipe - Food.com image

This is a recipe adapted from one I found in Cooking Light. We only use whole wheat flour and sugar substitutes, so that's reflected in the recipe. I serve with Sugar Free ice cream.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

6 cups Anjou pears or 6 cups bartlett pears, cored and cut lengthwise into 1/2 inch thick slices (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup Splenda granular
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon, divided
1/3 cup whole wheat flour
1/2 cup brown Sugar Twin
1/2 teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup oats
1/4 cup coarsely chopped pecans

Steps:

Pre-heat oven to 375.
Combine pears and lemon juice in a 2-quart baking dish and toss gently to coat.
Combine Splenda, cornstarch, and 1 teaspoon cinnamon and stir with a whisk.
Add cornstarch mixture to pear mixture; toss well to coat.
Lightly spoon flour into a dry measuring cup.
Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor.
Pulse 2 times or until combined.
Add chilled butter, pulse 6 times or until mixture resembles coarse meal.
Add oats and pecans, pulse 2 times.
Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 minutes or until pears are tender and topping is golden brown.
Cool 20 minutes on a wire rack.
Serve warm or at room temperature.

Nutrition Facts : Calories 181.1, FatContent 7.5, SaturatedFatContent 3, CholesterolContent 11.4, SodiumContent 147.8, CarbohydrateContent 28.9, FiberContent 5.7, SugarContent 12.3, ProteinContent 2.6

HARVEST PEAR CRISP WITH CANDIED GINGER RECIPE | EPICURIOUS

Harvest Pear Crisp with Candied Ginger Recipe | Epicurious image

Provided by Carolyn Beth Weil

Yield Makes 8 to 10 servings

Number Of Ingredients 13

Ingredients

1/2 cup all purpose flour
1/2 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup old-fashioned oats
1/2 cup coarsely chopped whole raw almonds
1/4 cup 1/4-inch cubes crystallized ginger
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
4 pounds firm but ripe pears (6 to 7 large), peeled, cored, cut into 1/2-inch cubes (about 6 cups)

Steps:

Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13 x 9 x 2-inch oval baking dish. Sprinkle topping over pear mixture.
Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.

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