Harvest Pear Crisp
Serving Size: Serves 5
6 cups (about 3 pounds) Anjou or Bartlett pears, cored and cut lengthwise into 1/2 inch thick slices
1 Tablespoon fresh lemon juice
1/3 cup granulated sugar
1 Tablespoon cornstarch
1 1/2 teaspoons ground cinnamon, divided
1/3 cup all purpose flour
1/2 cup packed brown sugar
1/2 teaspoon salt
3 Tablespoons chilled butter, cut into small pieces
1/3 cup regular oats
1/4 cup coarsely chopped walnuts
Adapted From: Cooking Light
Pair this crisp with Brennan’s Vanilla Ice Cream
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.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles course meal. (This can also be done with a pastry cutter or two forks.) Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake 375 for 40 minutes or until pears are tender and topping is golden brown.