Pear Crisp Recipe

Name: Pear Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped pecans (about 1 ounce); 1 29-ounce can pears, sliced, or sliced peaches in fruit juice; 1/4 cup dry white wine (regular or nonalcoholic) and 1/2 cup juice from the pears or peaches, or 3/4 cup juice from the pears or peaches; 2 tablespoons sugar; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves or ground cinnamon; 1/2 cup uncooked rolled oats; 1/2 cup firmly packed light brown sugar; 2 tablespoons whole-wheat pastry flour or all-purpose flour; 1/4 teaspoon ground nutmeg; 2 teaspoons canola or corn oil

Servings: persons

1/4 cup chopped pecans (about 1 ounce)
1 29-ounce can pears, sliced, or sliced peaches in fruit juice
1/4 cup dry white wine (regular or nonalcoholic) and 1/2 cup juice from the pears or peaches, or 3/4 cup juice from the pears or peaches
2 tablespoons sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves or ground cinnamon
1/2 cup uncooked rolled oats
1/2 cup firmly packed light brown sugar
2 tablespoons whole-wheat pastry flour or all-purpose flour
1/4 teaspoon ground nutmeg
2 teaspoons canola or corn oil

1
Preheat the oven to 350F.
2
In a small ovenproof skillet, dry-roast the pecans in a single layer in the preheating oven for about 10 minutes, or until golden brown, stirring several times.
3
Remove from the skillet so they dont burn.
4
Put the pears in a 1-quart casserole dish or 9-inch glass pie pan.
5
In a medium saucepan, stir together the wine and juice, sugar, ginger, and cloves.
6
Bring to a boil over medium-high heat.
7
Cook for 4 minutes, or until reduced by half, stirring occasionally.
8
In a small bowl, stir together the oats, brown sugar, flour, and nutmeg.
9
Using a fork, stir in the oil, then the pecans.
10
Sprinkle over the pears.
11
Pour the sauce over all.
12
Bake for 20 minutes, or until the top is lightly browned and the sauce is bubbly.
13
Let cool for 20 minutes before serving.
14
Replace the pears with canned apple slices, and replace the ginger with 1/8 teaspoon ground nutmeg.
15
Use 1/4 teaspoon ground cinnamon, not ground cloves.
16
(Per Serving)
17
Calories: 245
18
Total Fat: 6.0g
19
Saturated: 0.5g
20
Trans: 0.0g
21
Polyunsaturated: 1.5g
22
Monounsaturated: 3.0g
23
Cholesterol: 0mg
24
Sodium: 11mg
25
Carbohydrates: 47g
26
Fiber: 4g
27
Sugars: 36g
28
Protein: 2g
29
Dietary Exchanges
30
1 Fruit
31
2 Carbohydrate
32
1 Fat
33
(Per Serving)
34
Calories: 238
35
Total Fat: 6.0g
36
Saturated: 0.5g
37
Trans 0.0g
38
Polyunsaturated: 1.5g
39
Monounsaturated: 3.0g
40
Cholesterol: 0mg
41
Sodium: 10mg
42
Carbohydrates: 46g
43
Fiber: 4g
44
Sugars: 35g
45
Protein: 2g
46
Dietary Exchanges
47
1 Fruit
48
2 Carbohydrate
49
1 Fat

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup chopped pecans (about 1 ounce), 1 29-ounce can pears, sliced, or sliced peaches in fruit juice, 1/4 cup dry white wine (regular or nonalcoholic) and 1/2 cup juice from the pears or peaches, or 3/4 cup juice from the pears or peaches, 2 tablespoons sugar, and more.

Yes, Pear Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear Crisp

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