Asian pears are crisp and perfectly juicy when eaten raw. They cook up nicely, too, as in this Asian Pear Crisp. Any pear will work in this recipe - Anjou pears and Bosc pears are particularly good for baking. A bit of garam masala and warm cardamom gives this crisp a little spicy kick, but feel free to leave it out and use cinnamon in their place if you (or your spice rack) is so inclined. Similarly, the whole wheat pastry flour adds a hearty, nutty note, but an equal amount of all-purpose flour or rolled oats works just as well.
Like all fruit crisps, this one is delicious with ice cream or whipped cream on top or along side.
- 6 Asian pears (or Anjou, Bosc, or Comice pears)
- 1 Tablespoon apple cider vinegar
- 3/4 cup brown sugar, divided
- 1/4 teaspoon garam masala
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon fine sea salt
- 1/2 cup flour
- 1/2 cup whole wheat pastry flour
- 6 Tablespoons butter, cut into small pieces
- Preheat oven to 375°F. Quarter, core, peel, and chop pears. Put pears in a large bowl and toss with vinegar. Add 1/4 cup brown sugar, spices, and salt and toss to combine thoroughly. Dump pears into a 2-quart baking dish and set aside.
- In a medium bowl, combine flours, and remaining 1/2 cup brown sugar. Add butter and cut or work butter into flour mixture (this can be done with your fingers, a pastry cutter, or fork). Note that you can pulse this mixture a few times in a food processor to great effect.
- Spread flour mixture over pear mixture. Bake until center fruit mixture is bubbling and top is browned and yummy looking, about 40 minutes. Let sit at least 10 minutes before serving. Serve warm.
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||6 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||7 g|