Harvest Pear Crisp with Candied GingerElinor Carucci
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Topping:
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
Filling:
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)
Preparation
For topping:
Step 1
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.
For filling:
Step 2
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.
Step 3
Bake until topping is crisp and golden brown and juices are bubbling, about 50 minutes. Serve warm.
Nutrition Per Serving
Per serving: 301.3 kcal calories
35.2 % calories from fat 11.8 g fat
5.9 g saturated fat
24.0 mg cholesterol
48.6 g carbohydrates
4.6 g dietary fiber
31.0 g total sugars
44.0 g net carbohydrates
3.0 g protein
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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