HARVEST PEAR CRISP
Cinnamon-spiced pears bake under a crunchy streusel topping
in this easy dessert. Assemble the dish ahead of time, or bake
it earlier in the day and serve it at room temperature. Your house
will smell wonderfully. Duane, who doesn't like pears, just loves
this recipe!
6 cups 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 whole grain flour
1/2 cup packed brown sugar or SUCANAT
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup regular oats
1/4 cup coarsely chopped walnuts
Preheat oven to 375°.
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.
Measure flour into a dry measuring cup; level with a knife.
Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a
small bowl or food processor, mix until combined. Add chilled
butter; pulse the food processor or mix with a pastry blender
until the mixture resembles coarse meal. Add oats and walnuts;
Mix again.. Sprinkle flour/nut mixture evenly over pear mixture.
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. Yield: 8 servings
