DDRanch
Garden Ornament
This is an excellent receipe from the Food Network, Ellie Krieger show. For all those pears I didn't know what to do with.
Topping:
1/4 C oat flour or whole wheat flour
2/3 C old fashioned oats
1/2 C packed brown sugar (light or dark)
1 t ground cinnamon
1/8 t salt
1/4 C canola oil (I used less)
Filling:
3 pounds firm but ripe pears, peeled,cored,& cut into 1/4 in slices
1 T fresh lemon juice
1 T freshly grated ginger
2 T sugar
1 1/2 T all purpose flour
Preheat oven to 375 degrees F
For the topping: Combine all the ingredients in a bowl and work together with fork or your fingertips until the ingredients are moistened.
For the fillling: Coimbine the pear slices, lemon juice and ginger in a large bowl. Add the sugar and flour and toss to blend.
Spray an 8x8 inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears.Bake crumble until the pears are tender and the topping is a golden brown, about 40 minutes. Let cool for 10 minutes (if you can wait that long) before serving. Serve warm or at room temperature....with a scoop of ice cream if desired.
I have made this several times with Bartlett and Asian pears and always get rave reviews. I have found that I put more pears in the receipe than the 3 pounds. Enjoy.
Anne
Topping:
1/4 C oat flour or whole wheat flour
2/3 C old fashioned oats
1/2 C packed brown sugar (light or dark)
1 t ground cinnamon
1/8 t salt
1/4 C canola oil (I used less)
Filling:
3 pounds firm but ripe pears, peeled,cored,& cut into 1/4 in slices
1 T fresh lemon juice
1 T freshly grated ginger
2 T sugar
1 1/2 T all purpose flour
Preheat oven to 375 degrees F
For the topping: Combine all the ingredients in a bowl and work together with fork or your fingertips until the ingredients are moistened.
For the fillling: Coimbine the pear slices, lemon juice and ginger in a large bowl. Add the sugar and flour and toss to blend.
Spray an 8x8 inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears.Bake crumble until the pears are tender and the topping is a golden brown, about 40 minutes. Let cool for 10 minutes (if you can wait that long) before serving. Serve warm or at room temperature....with a scoop of ice cream if desired.
I have made this several times with Bartlett and Asian pears and always get rave reviews. I have found that I put more pears in the receipe than the 3 pounds. Enjoy.
Anne
I love its relative healthiness (oil, low sugar) and it was very, very yummy. I was lazy and didn't even peel the pears, so the whole thing was whipped together in less than 10 min! Anybody who might be on the fence with this one, go for it! In fact, I will take your suggestion in the original post and freeze a couple of these for when pears are no longer in season... Thank you, Anne!
