A fruit dessert is well-known to a person who cooks a lot for others; they are humble in appearance and easy to prepare but have sophisticated flavors. An experienced hostess knows it will always please everyone at the end of their meal. This rosy crisp I've made it bursting with pears and scents of ginger. Eating a crisp is so comforting. As you generously scoop it onto a plate or into a bowl, you catch the warm, running juices and broken bits of topping. Sweet, juicy and lots of crunchy, sugared oats on top. What's not to love about a crisp? Rating 4.5 out of 5.
Pear Ginger Crisp: adapted from Martha Stewart's 'pear-and-berry crisp'
- ½ cup all-purpose flour
- ½ cup packed light-brown sugar
- 10 tablespoons granulated sugar or vanilla sugar
- ¼ teaspoon ground ginger
- Pinch of salt
- 1 cup rolled oats
- 8 tablespoons cold unsalted butter, cut into small pieces
- 3 pounds (5 to 7) ripe pears, peeled and cut into ¾-inch pieces
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons cornstarch
- Vanilla ice cream, or frozen yogurt (optional)
- Preheat oven to 400 degrees.
- Make oatmeal topping: In a large bowl, mix together flour, light-brown sugar, 4 tablespoons granulated sugar, ginger, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate.
- In a large bowl, combine pears with lemon juice, 6 tablespoons granulated sugar, and 2 tablespoons cornstarch; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping.
- Bake until fruit is tender and topping is golden, about 35 to 40 minutes. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired.
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