recipe 
6 Bosc or Anjou pears
6 tablespoons sugar
6 tablespoons brown sugar
2 tablespoons cornstarch
¾ teaspoon cinnamon
teaspoon kosher salt
tablespoons ginger, minced
¾ cup flour
¾ cup brown sugar
teaspoon cinnamon
teaspoon nutmeg
teaspoon kosher salt
cup oatmeal, preferably old-fashioned
cup chopped pecans
tablespoons crystallized ginger, minced
tablespoons butter, chilled
Filling
Topping
steps
- PEEL TO PREP. Preheat oven to 350 degrees. Peel and core pears, then slice into ¼ inch slices. Be sure to remove tough interior part of stem connecting core to top of pear.
- FINESSE THE FILLING. Combine sugars, cornstarch, cinnamon, salt, and fresh ginger and pour over pears. Mix until all pears are coated with sugar mixture. Reserve.
- TOPPING TIME. Stir together all ingredients except butter. Cut butter into cubes, then cut into dry ingredients. Combine until topping comes together to form large, moist crumbs.
- FILL’ER UP. Butter or spray a 9×13-inch baking pan, then pour pears into pan, distributing evenly.
- TOP IT OFF. Scatter topping evenly over pear mixture then place in oven.
- BAKE’N’ENJOY. Bake for 50 minutes or until topping is golden brown. Serve warm with vanilla ice cream.
Date Published: 08.25.15
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- from "TLP" Test Kitchen of Charleston, South Carolina
