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Pear Ginger Crisp

Serves 2-3

I always like to have crisp topping in the freezer for any impromptu dessert/sweet breakfast craving.

This is great in the morning baked with apples or blueberries and a dollop of yogurt or late at night as a sweet snack. Double up on the crisp topping if that sounds like a nice idea.

For dessert serve warm with a scoop of vanilla or green tea ice cream.


Crisp Topping:

1 cup oats

1/2 cup almond meal or all purpose flour

1/2 cup roughly chopped pecans

2 Tablespoons packed light brown sugar

1 Tablespoon candied ginger, chopped

1 pinch sea salt

4 Tbsp butter, cooled melted butter

Pear Filling:

4 Tablespoons butter, melted, cooled

4 pears -up to you if you want to peel them, I usually don’t

2 Tablespoon brown sugar

2 Tablespoon white sugar

2teaspoon fresh grated ginger

1 teaspoon cardamom, optional

1/2 teaspoon kosher salt

To make the topping:

Mix all the ingredients except the butter then add the butter and mix.

To make the pear crisp:

Preheat your oven to 350º

Peel or not, chop or slice the pears— all options work here and is really your preference. Sliced will make the whole thing a bit jammy and compote like, which makes the flavors meld better. Chopped gives you more texture.

In a medium bowl toss the pears with the butter, sugars, salt, and spices, and put them in a small oven proof dish. Top with the topping and bake until the topping looks golden and the fruit is bubbling a bit— about 20-30 minutes.


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