Pear Ginger Crisp
Juicy pears baked down into a honeyed, gently spiced filling with a double hit of ginger — warm fresh root and chewy candied bits — under a buttery, crunchy oat topping.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Heat the oven to 375°F (190°C) with a rack in the middle. In a large bowl, toss the pears with the lemon juice, 50 g brown sugar, cornstarch, fresh ginger, and crystallized ginger until the cornstarch disappears. Spread evenly in a 9 × 9 in (23 × 23 cm) or 2 qt (2 l) baking dish.
Stir the flour, oats, 100 g brown sugar, cinnamon, and salt together in a bowl. Add the cold butter cubes and rub them in with your fingertips (or a pastry cutter) until the butter is in pea-sized pieces and the mixture holds together in clumps when squeezed, 3–4 minutes. Chill 10 minutes if the butter feels soft.
Scatter the topping evenly over the pears, leaving it in clumps rather than pressing it down. Set the dish on a foil-lined sheet pan to catch drips. Bake 45–55 minutes, until the topping is deep golden brown and the filling is bubbling thickly at the edges — a knife should slide into the pears with no resistance. Tent with foil if the topping browns before the filling bubbles.
Cool on a rack for at least 20 minutes so the juices thicken as they cool. Serve warm with vanilla ice cream or lightly sweetened whipped cream.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.