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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This crisp may be served either warm or at room temperature...with all the nice pears starting to come in .. I thought I would post this... it is from Cooking Light, SEPTEMBER 2002 .. Ingredients:
• 6 cups anjou or bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds) |
• 1 tablespoon fresh lemon juice |
• 1/3 cup granulated sugar |
• 1 tablespoon cornstarch |
• 1 1/2 teaspoons ground cinnamon, divided |
• 1/3 cup all-purpose flour |
• 1/2 cup packed brown sugar |
• 1/2 teaspoon salt |
• 3 tablespoons chilled butter, cut into small pieces |
• 1/3 cup regular oats |
• 1/4 cup coarsely chopped walnuts |
Directions:
1. Preheat oven to 375°.
2. 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.
3. 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.
4. 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.
5. Cooking Light, SEPTEMBER 2002
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