Even though it’s quick and easy, this salad looks nice for dinner guests and is easy enough to prepare during the week.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 1 cup rolled oats
- ⅓ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon finely chopped crystallized ginger or to taste
- 1 teaspoon ground cinnamon
- ¼ cup butter
- 2 tablespoons white sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons finely chopped crystallized ginger or to taste
- 8 cups peeled and sliced pears
- 1 pint vanilla ice cream
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish or 9-inch square baking dish.
- Stir oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon together in a medium bowl; rub in butter until mixture is crumbly with pea sized lumps. Set aside.
- Stir white sugar, 2 tablespoons flour, and 2 teaspoons of crystallized ginger together in a separate bowl. Add sliced pears and toss to blend.
- Transfer pear mixture into prepared baking dish; sprinkle with crisp topping mixture.
- Bake in the preheated oven until pears are soft and topping is golden brown, about 30 to 35 minutes. Cool slightly before serving with vanilla ice cream.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 9 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 97 mg |
| Sugars | 47 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
What is so good about this is that it isn’t heavy. I added a little more to the topping. We like oatmeal. I didn’t end up having enough pears, so I used some apples too. Unfortunately, I didn’t have enough of those either so I added some blueberries too. Other than that I followed the directions except for about an extra 1/2 tsp of the ginger (because it was already chopped) I think I personally would like the powdered ginger, but that is just me. I wouldn’t have added any more. Hubs gave it a 5. We served it warm with ice cream.
This was great. I added dried cranberries to the pear mixture. I also added chopped walnuts to the topping. Served with vanilla ice cream.
Unfortunately the ginger in this recipe didn’t work for my family. I guess we will just stick to the normal spices for our next crisp. Also the oats didn’t get moist enough. After the 35 min. of baking at the 375 temp, I needed to spray a bit of moisture to the top and keep it in for another 5 min. I did use Asian pears that were ripe and ready to eat in addition to whole grain oats.
Made this recipe just the way it was and it was perfect!! Just the right amount of everything! The crisp couldn’t have been better. will definitely make again!
Perfect- but I quadrupled the ginger because we love ginger.
This was delicious. I used dried ground ginger because that’s what I had on hand, and I probably should have used a little less for that reason, but I really enjoyed the ginger bite to this, it’s delicious with the pears.
Love the flavor and how easy it was to make. I ended up using 1/2 the amount of ginger, because I used powdered ginger, as I didn’t have crystal ginger. I brought it over to my sister’s house, and baked it in her oven, while we enjoyed a wonderful end of summer swim. They both loved it too. Not too sweet and the flavors just meld together. I used pears from our yard… so happy with the results. Will save this recipe and will make it again! Delicious!!!!
Turned out Wonderful…used Truvia brown sugar to lower the calories…looks great and tastes great..thank you..we love this recipe ! It’s a keeper
Classic…. but I added extra twists… Several reviews mentioned doubling the crystalized ginger but in total I used 2/3 cup minced crystalized ginger (ours was “definitely” ginger pear, not pear ginger, lol). Some mentioned the cris bottom was dry – my pears were dead ripe and I added a handful of home dehydrated cranberries as well as about a cup of frozen blueberries and one jar of baby food (apple blueberry beet I believe is what I grabbed from the shelf-just enough to moisten). Everyone in this house lives on spices so I used a tespoon of cinnamon in both the topping as well as the bottom and also tossed some Madagascar clove, nutmeg and a dash of Hatian vanilla…. fabulous!
Instead of ginger I used pineapple crushed up and craisens with infused blueberry juice and 1/2 cup more brown sugar on top of oats.
Was watery not enough flour in fruit mixture. Not enough crumble for the amount of pear
I love the taste
Absolutely love crysalized ginger so I added extra. Most delicious! Was not sure how to slice the pear so my pieces were all irregular due to not wanting to waste one little piece. Fabulous change up to family desert!
I made half the recipe with a few substitutions: First, I used powdered ginger from a nice spice store instead. This was a good idea and the ginger taste comes out fine this way. Second, I didn’t have brown sugar, so I substituted some white sugar and some buckwheat honey (which has a strong, molasses like flavor). Finally, owing to the fact that many people said it was a bit too dry, I threw in a shot of cognac with the pears. This was a great idea. I cooked it in a square 6×6 inch Corningware baking dish, so it was a bit deeper than the suggested 9×6 pan. The result was that it took at least 45 minutes to cook and the pears were still a bit stiff. I used D’anjou pears that were still a bit hard (not rock-hard, but slightly hard). I think the result would have been better with either Bartlett or Bosc.
Fan
I made it as written. Tastes GREAT! 🙂
I had a ton of pears from our tree and wanted a crisp. I chose this recipe because the idea of crystallized ginger intrigued me. Although the taste was good, the fruit and topping were just average. . . Kind-of dry, actually. Next time I have pears, I’ll just add the ginger to my standard apple crisp recipe.
A very yummy dessert. I was looking for a recipe that I could use several pears in that never fully ripened. I added extra ginger and cooked 10 minutes longer (since they were under-ripe) and it was excellent.
Fool-proof, this was easy, came out delicious and was a terrific dish to take to a dinner party. My hosts took it upon themselves to keep the leftovers, a great sign!
I really liked the addition of crystallized ginger! I used about 1/4 sugar sugar in the crisp topping since I prefer foods less sweet than most people. Will definitely make this recipe again.
Taste was good but not enough topping.