Harvest Pear Crisp

  • 6 C Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
  • 1 Tbs. fresh lemon juice
  • 1/3 C sugar
  • 1 Tbs. cornstarch
  • 1-1/2 tsp. cinnamon, divided
  • 1/3 C flour
  • 1/2 C packed brown sugar
  • 1/2 tsp. salt
  • 3 Tbs. chilled butter, cut into small pieces
  • 1/3 C regular oats
  • 1/4 C coarsely chopped walnuts

Preheat oven to 375.

Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.

Lightly spoon flour into a dry measuring cup; level with a knife. 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 walnuts; 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.

Date Added:November 11, 2002
Source:Cooking Light