Pear Crisp with Candied Ginger

Pear Crisp with Candied Ginger

Looking for something a little different to bring to your next summer BBQ?  Pears aren’t just for Fall.  They’re delicious and in my opinion they should be eaten all year long because they’re one of my favorite fruits.

The candied ginger adds a little punch of spice every few bites.  Serve this with a side of vanilla ice cream in the summer or with whipped cream in the fall.  It’s the perfect dessert any time of year.

Oh, and since pears aren’t exactly in season right now, it’s okay to substitute with canned pears.  Just make sure you get the ones that are packed in natural juices and not in syrup.  It will be too sweet if you use pears packed in a syrup.

Pear Crisp with Candied Ginger

Topping:

• 1/2 cup whole grain flour (any kind you want)*
• 1/2 cup dark brown sugar, packed*
• 1/2 tsp ground cinnamon*
• 1/4 tsp salt*
• 1/2 cup (1 stick) frozen butter, grated
• 1 cup regular old-fashioned oats*
• 1/2 cup coarsely chopped whole raw almonds*
• 1/4 cup 1/4-inch cubes crystallized ginger*

Filling:

• 1/2 cup sugar*
• 2 T cornstarch*
• 1/2 tsp ground cinnamon*
• 1/4 tsp salt*
• 4 pounds ripe pears (6 to 7 large), peeled, cored, cut into 1/2-inch cubes (about 6 cups)

 *These ingredients can be found in our store.

Instructions:

For topping:

Whisk first 4 ingredients in medium bowl. Add grated butter.  Stir in oats, almonds, and ginger. Chill while preparing filling.

For filling:

Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13 x 9 baking dish. Sprinkle topping over pear mixture.

Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.

*Recipe slightly adapted from Epicurious

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