Pear and Ginger Crisp
Yield: Servings: 6
Source: Fine Cooking: By Karen DeMasco
A liberal topping of streusel (shown here with Coconut Macadamia Streusel) makes the layer of fork-tender juicy-sweet pears a wonderful surprise. Top a serving with a scoop of vanilla ice cream, if you like, and you’ve got the perfect dessert for a brisk autumn evening.
6 ripe Bartlett or Bosc pears, peeled, cored, and cut into 1/2-inch dice
1/4 cup granulated sugar
1-1/2 Tbs. grated fresh ginger
2 tsp. cornstarch or tapioca starch
2-3/4 cups chilled streusel of your choice (Coconut Macadamia, Marcona Almond, or Cocoa Cardamom)
Position a rack in the center of the oven and heat to 350°F. Lightly coat an 8
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