Monday, January 14, 2013

PEAR AND ALMOND CRISP

2 1/2 lb fresh pears, peeled and cut into 1-inch chunks
1 lemon
1/2 cup granulated sugar, divided
1/3 cup all-purpose flour
2 tbsp whole-wheat flour
1 1/4 tsp ground cinnamon, divided
1/4 cup packed brown sugar
1/3 cold butter, cut into pieces
1/2 cup sliced raw almonds
Whipped cream for serving

Preheat oven to 375 degrees.

Grate enough zest from the lemon to make 1/2 teaspoon.  Squeeze enough juice from the lemon for 4 1/2 teaspoons.

In a large mixing bowl combine the whole-wheat flour, 1/4 cup of the granulated sugar, and 3/4 teaspoon of the cinnamon.  Add the pears, lemon zest, and lemon juice to the mixture; toss to coat the pears.  Spoon the pear mixture into a 2-quart casserole dish that has been lightly sprayed with canola cooking spray.

Mix the brown sugar with the remaining granulated sugar, all-purpose flour, and remaining cinnamon in a medium mixing bowl.  Cut in the butter using a pastry blender or 2 knives until the mixture resembles coarse crumbs.  Stir in the almonds and sprinkle the mixture over the pear mixture.

Make the crisp for 40 to 45 minutes or until the topping is golden brown and the pear mixture is bubbly.

To serve, top individual servings with whipped cream if desired.

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