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Peach crisp with ginger in a black baking dish, being scooped out with a wooden spoon.
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5 from 1 vote

Pear Crisp with Ginger

With warm sweet pears and brown sugary goodness, pear crisp with ginger is hard to resist served warm and topped with a scoop of vanilla ice cream.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Desserts
Cuisine: American
Servings: 8
Author: Rachel Gurk

Ingredients

For Filling:

  • 3 pounds firm ripe pears
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon peeled and grated fresh ginger root (see note)
  • 2 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour

For Topping:

  • 6 tablespoons unsalted butter, softened
  • ½ cup all-purpose flour (can substitute whole wheat flour)
  • ½ cup old-fashioned rolled oats (quick oats are okay, too)
  • ⅔ cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • vanilla ice cream for serving, optional

Instructions

  • Preheat oven to 375°F. Prepare an 8-inch square baking dish (or a 10 x 8-inch dish) by lightly spraying with cooking spray.
  • Wash and peel pears. Cut into each pear into quarters, remove core, and slice into ¼ inch slices, or cut into chunks.
    3 pounds firm ripe pears
  • In a large bowl, combine pears, lemon juice, ginger root, granulated sugar and 2 tablespoons flour, and stir until the pears are evenly coated. Arrange in baking dish.
    1 tablespoon freshly squeezed lemon juice, 1 tablespoon peeled and grated fresh ginger root, 2 tablespoons granulated sugar, 2 tablespoons all-purpose flour
  • In a large mixing bowl, combine butter, flour, oats, brown sugar, cinnamon, and salt. Use a pastry cutter, fork, or your fingers to blend the butter into the dry ingredients. The mixture should hold together in large clumps.
    6 tablespoons unsalted butter, softened, ½ cup all-purpose flour, ½ cup old-fashioned rolled oats, ⅔ cup light brown sugar, packed, 1 teaspoon ground cinnamon, ⅛ teaspoon salt
  • Sprinkle topping evenly over the pear mixture. 
  • Bake for 40 minutes, or until filling is bubbling, pears are tender, and top is golden brown. Cool slightly before serving.
  • Serve warm with vanilla ice cream.

Notes

  • Ginger: If you really like ginger, feel free to double the amount; if you're not wild about it, omit the ginger completely. Add a half teaspoon of cinnamon to the filling instead.
  • Canned pears: If you don't have fresh pears, substitute three 15 ounce cans of pears, packed in juice, drained well. 
  • Pear apple crisp: Make the crisp with 1 ½ pounds sliced apples, and 1 ½ pounds sliced pears.

Nutrition

Serving: 1square | Calories: 310kcal | Carbohydrates: 58g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 45mg | Potassium: 260mg | Fiber: 6g | Sugar: 38g | Vitamin A: 306IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg

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