Sunday, October 03, 2010

Pear Crisp with Oat Streusel Topping

I've been working on the arduous process of transferring all of my thousands of recipes into Living Cookbook, which is taking so long for me because the recipes were previously stored in a file that isn't compatible with LC. So... I am transferring them in manually.

I just completed a section yesterday about crisps & cobblers & buckles and all of that good fruity stuff with crumbly stuff on top. I saw this recipe and decided I should make it. Wegmans has tons of pears in stock! So I got a big bag of Anjou pears and went to town.

Only, this recipe is not as great as I'd thought. It doesn't break the pears down into the gooey, juicy, fruity mess that most crisps I've made are like. It's good, but it just lacks that comforting mushiness. The streusel topping is yummy, but the recipe as a whole is just not what I prefer. Oh well! Next weekend we're going apple picking, so I'll hopefully have more opportunity to make some delicious apple-related foods!



Pear Crisp with Oat Streusel Topping
Cooking Light, October 2007

This fall favorite acquires its fiber from unpeeled juicy pears, sweet raisins, and regular oats, and it provides one-fourth of your day's fiber in one portion.

7 3/4 cups cubed Bartlett or Anjou pears
1 cup golden raisins
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Cooking Spray

1/2 cup all-purpose flour -- (about 2 1/4 ounces)
1 cup regular oats
1/4 cup packed brown sugar
1/8 teaspoon ground cinnamon
dash salt
1/4 cup chilled butter -- cut into small pieces
1/2 cup frozen fat-free whipped topping -- thawed

1. Preheat oven to 375°

2. To prepare crisp, combine the first 6 ingredients in a large bowl; toss to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

3. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, sugar, 1/8 teaspoon cinnamon, and dash of salt in a small bowl; stir to combine. Cut in butter with a pastry blender or 2 knives until mixture resembles very coarse meal. Sprinkle oat mixture evenly over pear mixture. Bake at 375° for 50 minutes or until browned on top. Serve with whipped topping.

Servings: 8

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