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Pear and Ginger Crisp

in Diana's Recipe Book

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Servings: 12
Great for a chilly fall or winter's day snack or dessert, or even as a breakfast treat.

1 tbsp. butter, softened (15mL)
12 pears, peeled, cored and diced
2 tbsp. all-purpose flour (25 mL)
2 tbsp. granulated sugar (25 mL)
2 tbsp. honey, preferable a flavored honey (25 mL)
1/4 cup white dessert wine; or ice wine (50 mL)

3 cups ginger snaps or cookies, crushed finely in food processor (750 mL)
1 cup oatmeal (250 mL)
1/4 cup all-purpose flour (50mL)
1/4 cup brown sugar (50mL)
1 cup (2 sticks/8 oz./226g/250 mL) cold butter
1 tbsp. grated ginger (15 mL)

1. Preheat oven to 375 degrees F (190 degrees C).

2. Generously butter a 9 x 13-inch (20 x 30 cm) baking dish. Toss pears with flour and sugar and place in baking dish. Drizzle top of fruit with honey and wine. Reserve.

3. In a medium sized bowl, combine, cookies, oatmeal, flour, brown sugar and ginger. Cut in cold butter with fingertips until you have a "pea" like texture. Sprinkle over top of fruit mixture and press down to compact. Bake in the center of oven until fruit is soft, plump and tender, and juices bubble around edges, about 40 minutes. Remove from oven and serve warm with ice cream.

Makes 12 servings.

Source: Food TV Canada
Date: January 30, 2007

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