Individual Pear Crisps
Megan, the creative mind behind Country Cleaver, says of her pretty recipe: "For a quick and simple dessert, my favorite way to eat pears is in a quick pear crisp – it takes 20 minutes to bake, and with just a few pears on hand, you can feed a crowd in a rustic way with no muss and no fuss."
- 4 whole Bartlett USA Pears
- ⅔ cup flour
- ½ cup oats
- ⅓ cups brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons butter, cubed and chilled
Preheat oven to 375 degrees.
On a cutting board, slice pears in half. To ensure that the pears lay flat while baking, slice off a small piece on the outside of each pear. The middle of the pear should be facing up. With a melon baller or spoon, scoop out the seeds of the pears. Place pears onto a baking sheet or in the bottom of pie dishes. In a medium bowl, whisk together all dry ingredients. With a pastry cutter, cut in butter until crumbles develop.
Top pear halves with crumbles.
Bake for 20 minutes, or until crumbles turn golden brown on top. Serve while warm. Serve with a scoop of vanilla ice cream, if you’re feeling daring.
- Serving Size: 1 Half Pear
- Calories: 240
- Fat: 10g
- Carbohydrate: 37g
- Dietary Fiber: 4g
- Dietary Fiber: 3g
The crisp was nice but overall the dish was very dry and would have benefitted form some moisture – perhaps some maple syrup and butter on maybe wine. The yogurt wasn’t enough.