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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A delicious way to use the bounty from a you-pick orchard, this dessert serves a crowd. Served with hot coffee or chai tea, it warms up a brisk fall evening. Ingredients:
1/3 cup packed brown sugar |
2 tablespoons cornstarch |
2 tablespoons fresh lemon juice |
2 teaspoons ground cinnamon |
1/4 teaspoon salt |
12 peeled bartlett pears, cored and cut into 1/2-inch pieces (about 5 pounds) |
cooking spray |
1/2 cup all-purpose flour (about 2 1/4 ounces) |
1 cup regular oats |
1/3 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
6 tablespoons chilled butter, cut into small pieces |
Directions:
1. Preheat oven to 350°.
2. To prepare crisp, combine the first 6 ingredients in a large bowl; toss well. Spoon into a 13 x 9-inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, 1/3 cup sugar, and 1/2 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over the pear mixture. Bake at 350° for 1 hour or until topping is golden and fruit is tender. Serve warm.
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