Well, during one of my urges to bake I came across a recipe for Harvest Pear Crisp. I figured there would be a 50/50 chance with Greg agreeing to this one. The disadvantage, he doesn’t really like pie type desserts. The advantage, he LOVES pears. I passed my first hurdle when he saw the recipe and said, yeah that looks good. With that said I proceeded with my dessert making.

The end verdict you ask? He loved it! Not only that, but I don’t like pears and I also loved it. I would like to try making it with apples or a apple/pear mix next time. This will definitely be a standby on the dessert list.

Harvest Pear Crisp

courtesy of Cooking Light

6 cups of pears (your choice), cored and cut lengthwise into ½-inch-thick slices (about 3 pounds).
1 tbs. fresh lemon juice
1/3 cup granulated sugar
1 tbs. cornstarch
1 ½ tsp. ground cinnamon, divided
1/3 cup all purpose flour
½ cup packed brown sugar
½ tsp. salt
3 tbs. chilled butter, cut into small pieces
1/3 cup rolled oats
¼ coarsely chopped walnuts (I left these out)

Preheat oven to 375 degrees.

Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts (if desired); pulse 2 times. Sprinkle flour mixture evenly over pear mixture.

Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.

I highly recommend serving it with a scoop of vanilla ice cream!