Aunt Jimmy’s Pear Crisp

April 10, 2009

By Gale Gand

Student_GaleGand This guest post by HSC friend Gale Gand, who served as a judge at Cooking up Change 2008,  is part of our Friday-morning recipe series. Check out other recipe posts here.

My Aunt Jimmy (her real name was Sylvia) from my mother’s side of the family brought apple crisp into the family’s repertoire. In my mom’s recipe file, her name adorns the top of the card. I, of course, needed so make it my own by using pears. My mother always taught me to be independent. Anjou or Bartlett pears are my favorite to use for this dessert.

Pear Crisp

Makes 6 servings

6 ripe pears, peeled, cored and sliced
1/2 cup whole wheat flour
1/4 cup dark brown sugar
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
1 pinch  nutmeg
2 tablespoons sugar
4 tablespoons butter, cut up

Preheat the oven to 400 degrees.

In a bowl, stir together the flour, sugars, cinnamon and nutmeg.  Using a pastry blender, your fingers or the paddle attachment of an electric mixer, mix in the butter to make a crumbly, sandy mixture. Peel, core, and thickly slice the pears.  Turn them into a deep, buttered 2-quart baking dish.  The pears should be at least 2 1/2 inches deep in the pan; add more if necessary. Drizzle the 2 additional tablespoons of sugar over the fruit and toss to coat, then dot with butter. Sprinkle the topping over the pears. Bake for 30 minutes, until pears are tender and topping is lightly browned.

Serve warm with vanilla frozen yogurt.