This recipe comes from a Cooking Light Cookbook. I made it for a dinner party we hosted one Christmas. Since then Pear and Ginger Crisp has become a Holiday tradition.
1/4 cup packed brown sugar
1/4 cup water
1 1/2 tsp grated lemon peel
2 tbsp lemon juice
1/2 tsp ground ginger
2 1/2 pounds pears, peeled, cored and sliced
1/4 cup all-purpose flour
2/4 cup whole wheat flour
1/2 cup packed brown sugar
1 1/2 tsp ground ginger
1/4 tsp salt
3 tbsp chilled butter, cut into small pieces
1 1/2 (1-oz) slices whole wheat bread
1/4 cup almonds, ground
1/4 cup chopped pecans
Preheat oven to 350. Heat a large skillet over medium heat. Add filling ingredients, cook 5 minutes, stirring occasionally. Place pear mixture in a 2-quart casserole dish lightly coated with cooking spray.
Topping: Combine flour, brown sugar, ginger and salt; cut in butter, until mixture resembles coarse meal.
Place bread in a food processor, pulse 10 times or until crumbs measure 3/4 cup. Stir breadcrumbs and nuts into flour mixture. Sprinkle flour mixture evenly over pear mixture. Bake 40 minutes or until filling is bubbly and topping is golden. Top with whip cream, ice cream or sweetened condensed milk. Yields: 8
(Note: If you prefer only a hint of Ginger, omit it from the topping.)