Tuesday, September 23, 2008

Comfort Foods: Ginger Spiced Pear Crisp

Since it's officially fall now, I'm going to begin posting recipes! As most of us moms now have our thoughts geared toward the approaching holiday season, and heartier cold weather recipes in general, I thought I'd share some of the things I enjoy making. First up, a nice way to serve up those bartlett pears. I do have to offer a general disclaimer though.

I learned how to bake from my grandma, and she doesn't usually measure anything with exact measurements, so neither do I. In gma's world, "some" is often 1 cup and "a little bit" is roughly 1 tablespoon. I called her on the phone once about 20 years ago asking for her world famous TO DIE FOR apple crisp recipe, and insisted she translate "some" and "just a little" and "not to much" into real measurements. It was rough going, but she figured it out. Bearing in mind she'd already been baking this way for her entire life (she just turned 90), getting her to translate her way into exact measurements was tricky even for her. Most of my recipes are like this, and this one is just from memory. If you like your pears a little spicier or your crumb topping a little crumblier, you might want to alter the amounts found below.

Ginger Spiced Pear Crisp

6 med. bartlett pears, peeled, cored and sliced
2 T. sugar
3 t. ginger
1 t. cinnamon
1 T. flour
Mix sugar, ginger, cinnamon and flour together, then toss with prepared pears. Pour the pear mixture into a greased 8 inch baking dish.

Topping:

1 c. flour
1 c. oats
1 c. brown sugar
2 t. ginger
1 t. cinnamon
¼ c. butter

Mix dry ingredients until well blended, then cut in butter until the topping resembles coarse crumbs. Sprinkle loosely over the pears. Bake 30-35 minutes at 375, or until the topping is lightly browned. Great served with one scoop of vanilla ice cream.

This is really easy to make, and a double batch makes a great dessert dish to take to a church fellowship lunch or dinner.


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