11 2 / 2012

Pear Crisp
It is time for dessert. I have 4 ripe pears that can’t wait to be made into something yummy so tonight it is Pear Crisp with Oat Topping from Cook’s Illustrated Cookbook. 
I enjoy finishing off a good meal with a nice fruit dessert that is not too sweet and this crisp s perfect for that. The original recipe uses a food processor but I do not feel like cleaning up for hours so I simplified things a bit and halved the recipe.

¼ cup finely chopped pecans
¼ cup old fashioned rolled oats
¼ cup flour
1 tbs sugar
2 tbs brown sugar
¼ tsp cinnamon
Pinch of nutmeg
Pinch of salt
3 tbs melted butter

1 tsp sugar
1 tsp lemon juice
½ tsp cornstarch
Pinch of salt
4 ripe pears peeled, halved cored and cut into 1½ inch chunks
Preheat oven to 425
Spray an 8” pie plate (I didn’t have a small enough baking dish) with some not stick cooking spray and place on a baking sheet (to catch anything that might bubble over) and set aside.
To make the crispy topping in a medium bowl mush together with your fingers until well combined pecans, oats, flour, sugar, brown sugar, cinnamon nutmeg, salt and melted butter, set aside.
For the pears in another medium bowl whisk together sugar, lemon juice, cornstarch salt. Add pears and gently stir until pears are coated with sugar mixture.
Pour the pear mixture into the prepared pie plate; sprinkle the crispy topping mixture over the pears breaking up any large chunks.
Place the pie plate that is on a baking sheet into the oven 425° and bake for 30-35 minutes until top is golden brown and crispy. Let cool a bit and serve warm with some good vanilla ice cream.

I love this dessert it is so easy to make and can be baking oven while you are having dinner. Another delicious recipe from the Cook’s Illustrated Cookbook.

Pear Crisp

It is time for dessert. I have 4 ripe pears that can’t wait to be made into something yummy so tonight it is Pear Crisp with Oat Topping from Cook’s Illustrated Cookbook.

I enjoy finishing off a good meal with a nice fruit dessert that is not too sweet and this crisp s perfect for that. The original recipe uses a food processor but I do not feel like cleaning up for hours so I simplified things a bit and halved the recipe.

¼ cup finely chopped pecans

¼ cup old fashioned rolled oats

¼ cup flour

1 tbs sugar

2 tbs brown sugar

¼ tsp cinnamon

Pinch of nutmeg

Pinch of salt

3 tbs melted butter

1 tsp sugar

1 tsp lemon juice

½ tsp cornstarch

Pinch of salt

4 ripe pears peeled, halved cored and cut into 1½ inch chunks

Preheat oven to 425

Spray an 8” pie plate (I didn’t have a small enough baking dish) with some not stick cooking spray and place on a baking sheet (to catch anything that might bubble over) and set aside.

To make the crispy topping in a medium bowl mush together with your fingers until well combined pecans, oats, flour, sugar, brown sugar, cinnamon nutmeg, salt and melted butter, set aside.

For the pears in another medium bowl whisk together sugar, lemon juice, cornstarch salt. Add pears and gently stir until pears are coated with sugar mixture.

Pour the pear mixture into the prepared pie plate; sprinkle the crispy topping mixture over the pears breaking up any large chunks.

Place the pie plate that is on a baking sheet into the oven 425° and bake for 30-35 minutes until top is golden brown and crispy. Let cool a bit and serve warm with some good vanilla ice cream.

I love this dessert it is so easy to make and can be baking oven while you are having dinner. Another delicious recipe from the Cook’s Illustrated Cookbook.

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