I love when it’s early Autumn and the new crop of pears hits the market. They taste different – better than the stuff you get during the year. Of course, pears are wonderful for eating out of hand, but are perfect for pies, cakes and crisps too. Fresh ginger perks up the rather mild-mannered fruit, so I often pair it with pears like in this recipe for Pear and Ginger Crisp.
- Cook Time
- Prep Time
- 6 ripe pears
- 2 tablespoons lemon juice
- 1 teaspoon finely chopped or grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 6 tablespoons butter or cold margarine
1. Preheat the oven to 400°F.
2. To make the filling: peel, core and slice the pears and place them in a bowl. Add the lemon juice, ginger, cinnamon, brown sugar, flour and salt. Toss the ingredients gently and place in a baking dish. Set aside.
3. To make the crust: combine the flour, brown sugar and salt in a bowl. Add the butter in chunks and work into the dry ingredients with hands or a pastry blender until the mixture resembles coarse meal. Scatter over the pear mixture. Bake for about 35 minutes or until the crust is golden brown. Let cool slightly before serving. Best if served warm.