Pear Crisp

I recently made this dessert at one of my Greek Supper Clubs. Most of you have heard of Apple Crisp and this is similar but with pears.

Crisps are an easy dessert and a great option if you have a larger gathering. Beside pears, there’s a hint of vanilla, warm Autumn spices of cinnamon and allspice and I’ve added ground ginger snaps in the topping mix.

Some Tips:

• If you don’t have ginger snaps, you can omit and use ground ginger in the topping mix.
• You can make this dessert with canned pears, be sure to drain of the syrup
• Pre-bake the day of serving and re-heat before plating

I like this served warm with a scoop of ice cream. I made it with Kaimaki ice cream but classic French vanilla is a natural.

Pear Crisp

(serves 8-10)

4 cups (8-10) pears, peeled and cut into 1/2 inch slices
2 tsp. vanilla extract

2 tsp. corn starch
3/4 cup all purpose flour

1/4 cup ground ginger snap cookies
1 cup brown sugar
1 tsp cinnamon

1/2 tsp. ground allspice
1/2 cup cold butter, cut into 8 pieces
1/4 tsp salt
(you may add 1/2 cup oats to this recipe)

1. Place the pears in a buttered baking dish/tray. Add vanilla, sprinkle corn starch and gently toss.
2. In a bowl, mix the flour, , ginger snaps, brown sugar, cinnamon, allspice salt and butter. Place topping in the fridge for 15 minutes to firm up.
3. Spread the topping over the pears (sprinkle with oats) and place in the fridge for 15 minutes.
4. Bake in a pre-heated 375F oven for 30 minutes or until the pears are fork-tender and the topping gooey and golden brown.
5. Serve warm with a scoop of good ice cream.

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