Return to Content

Pear Crisp

by
Pear Crisp
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6 to 8.

Although crisps are traditionally served for dessert, this not-too-sweet version of pear crisp makes a fine breakfast treat. Bake it the day or night before serving. If you can’t find dried blueberries, substitute dried, sweetened cranberries or currants.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 4 large ripe ‘Bartlett’ pears, or 2-1/2 pounds smaller pears
  • 1/3 cup dried blueberries
  • 1/3 cup apple juice
  • 1 teaspoon finely grated orange zest
  • pinch of ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup light-brown sugar
  • 1 cup unsweetened muesli or low-fat granola
  • 4 tablespoons (1/2 stick) cold butter

Instructions:

1. Preheat oven to 350° F.
2. Wash, peel, and slice the pears. Arrange them in overlapping circles in a buttered quiche pan or glass pie plate. Sprinkle the blueberries, apple juice, and orange zest over the pears.
3. Combine the spices, sugar, and muesli and spread evenly over the fruit. Dot with butter.
4. Bake for 50 minutes, or until the juices are bubbling. Cool and refrigerate.
5. To serve: Serve cold with plain yogurt, or bring to room temperature for about 20 minutes and heat in a 350° F oven for 15 minutes.
Tags:
Updated Tuesday, May 17th, 2011
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111