Maple-Ginger Pear Crisp
Adapted from Bristol Farms Real Food magazine. Serve this with a scoop of vanilla ice cream for a luscious dessert.
|1/2 cups rolled oats|
|1/4 cup firmly packed brown sugar|
|1/3 cup all-purpose flour|
|1/4 tsp ground ginger|
|1/4 tsp ground cinnamon|
|1/8 tsp freshly grated nutmeg|
|1/4 tsp kosher salt|
|2 oz (4 Tbsp) cold unsalted butter, cut into small pieces (plus additional for buttering baking dish)|
|2 lbs firm pears (about 4 to 5 pears), cored, and cut into bite-sized chunks|
|1 Tbsp fresh lemon juice|
|1/4 cup real maple syrup|
|1 Tbsp freshly grated ginger|
Preheat oven to 350°F. In a medium-sized bowl, combine oats, sugar, flour, ginger, cinnamon, nutmeg, and salt. Cut in butter with a fork or pastry blender until mixture is crumbly and all ingredients are incorporated. Place in refrigerator while preparing pears. Butter a deep dish pie plate or 8x8-inch baking dish.
In a large bowl, combine pears and lemon juice and toss well. Add maple syrup and grated ginger and toss again to combine. Spoon pears into prepared dish. Evenly sprinkle crumb mixture on top of fruit. Bake until fruit is bubbling and topping is browned, about 55 minutes. Serve hot or warm.
Makes 6 — 8 servings
Per serving: 238 calories; 7g total fat; 4g saturated fat; 18mg cholesterol; 73mg sodium; 44g total carbohydrates; 2g protein;