Pear Crisp is accented with cinnamon and ginger….a lovely fall dessert.
Bartlett Pears are plentiful at the market. They are perfect when they still have a tiny bite to them.
Pears are still very plentiful at the Farmer’s Market. I will use any excuse to find a way to use them when they are so perfect. Winter pears are okay, but have none of the flavour of our summer pears.
Pear Crisp
Print recipe| Serves | 4 |
Ingredients
- 6 Medium to large Bartlett pears (or Anjou)
- cinnamon to taste
- 1/3 cup butter (at room temperature)
- 2/3 cups brown sugar
- 1/2 Tsp ground ginger
- 1/2 cup all purpose flour
Directions
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Grease a small casserole dish (1 ½ quarts) ⅔ full with sliced pears sprinkling cinnamon to taste. I do not usually add any sugar to the pears, since the topping/crust is quite sweet and that makes the dish sweet enough.  | |
| Topping | |
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Cream butter and brown sugar. Add the flour and ginger and rub to a crumbly mixture. Sprinkle mixture over the pears.  | |
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Bake at 350 °F for about 40 minutes or until pears are bubbly. Serve plain or with ice cream.  | |