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Name: Nana's Pear and Ginger Crisp
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: For the topping:; 1 stick unsalted butter cold; 1/2 cup All purpose flour; 1/2 cup Brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; pinch of salt; 1/2 cup chopped walnuts; 1 cup oats either whole or quick cooking; For the filling:; 3/4 cup Granulated sugar; pinch of salt; 1/2 teaspoon ground ginger; 2 tablespoons cornstarch; 6 cups Bartlett or Anjoy Pears about 7, peeled and sliced 1/2 inch thick; 1 cup coarsely chopped fresh or frozen and thawed cranbe optional

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INGREDIENTS

For the topping:
1 stick unsalted butter ; cold
1/2 cup All purpose flour
1/2 cup Brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of salt
1/2 cup chopped walnuts
1 cup oats ; either whole or quick cooking
For the filling:
3/4 cup Granulated sugar
pinch of salt
1/2 teaspoon ground ginger
2 tablespoons cornstarch
6 cups Bartlett or Anjoy Pears ; about 7, peeled and sliced 1/2 inch thick
1 cup coarsely chopped fresh or frozen and thawed cranbe ; optional

INSTRUCTIONS

For the topping: Cut the butter into ¾ inch cubes. Set aside. In a large bowl, combine the flour, brown sugar, cinnamon, ginger and salt. Add the butter and, using a pastry blender or 2 knives held crisscross fashion, blend until well combined but still crumbly and somewhere between the consistency of coarse meal and small peas. Add the walnuts and oats and stir until well combined. Cover and refrigerate while you prepare the filling.

For the filling: Preheat the oven to 350 degrees. Lightly butter a 9-by-13 inch or other 4-quart baking dish. In a large bowl, combine the granulated sugar, salt, ginger and cornstarch. Add the pears and, if using, the cranberries and toss gently to combine. Transfer the pear mixture to the baking dish and sprinkle evenly with the topping. Bake until the topping is crisp and golden brown and fruit is soft, 45 to 55 minutes. Set aside to cool slightly prior to serving. Can serve with whipped cream or a scoop of ice cream.

NOTES

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Nana's Pear and Ginger Crisp

For the topping:
1 stick unsalted butter cold
1/2 cup All purpose flour
1/2 cup Brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
 pinch of salt
1/2 cup chopped walnuts
1 cup oats either whole or quick cooking
 For the filling:
3/4 cup Granulated sugar
 pinch of salt
1/2 teaspoon ground ginger
2 tablespoons cornstarch
6 cups Bartlett or Anjoy Pears about 7, peeled and sliced 1/2 inch thick
1 cup coarsely chopped fresh or frozen and thawed cranbe optional

For the topping:  Cut the butter into ¾ inch cubes.  Set aside.  In a large bowl, combine the flour, brown sugar, cinnamon, ginger and salt.  Add the butter and, using a pastry blender or 2 knives held crisscross fashion, blend until well combined but still crumbly and somewhere between the consistency of coarse meal and small peas.  Add the walnuts and oats and stir until well combined.  Cover and refrigerate while you prepare the filling.

For the filling:  Preheat the oven to 350 degrees.  Lightly butter a 9-by-13 inch or other 4-quart baking dish.  In a large bowl, combine the granulated sugar, salt, ginger and cornstarch.  Add the pears and, if using, the cranberries and toss gently to combine.  Transfer the pear mixture to the baking dish and sprinkle evenly with the topping.  Bake until the topping is crisp and golden brown and fruit is soft, 45 to 55 minutes.  Set aside to cool slightly prior to serving.  Can serve with whipped cream or a scoop of ice cream.

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Nutrition

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Serving Size: 1 Serving (734g)
Recipe Makes: 1 Servings

Calories: 3335
Calories from Fat: 1302 (39%)

Amt Per Serving		% DV

	Total Fat 144.7g	193 %
	Saturated Fat 63g	315 %
	Monounsaturated Fat 38.1g
	Polyunsanturated Fat 31.3g
Cholesterol 243mg		75 %
Sodium 361.5mg		12 %
Potassium 1549.3mg		41 %
Total Carbohydrate 470.6g		138 %
	Dietary Fiber 30.5g	122 %
	Sugars, other 440g
Protein 60.5g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3335

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