Pineapple Pear Crisp

Fresh fruit flavor in the middle of winter is just what your taste buds need.



Marta Nielsen shares how to make a delicious crisp with pineapple and pear.

Pineapple Pear Crisp
3 ripe pears*
2 c ripe pineapple (about ½ a pineapple)
¼ t cinnamon
2 T brown sugar (or honey)
1 t fresh grated ginger (or ¼ t ground ginger)
For the topping:
1 cup rolled oats
1/3 cup whole wheat flour
2 T brown sugar
1 t fresh grated ginger (or ¼ ground ginger)
¼ t nutmeg
3 T melted butter

Preheat oven to 325 degrees Fahrenheit.



Chop pineapple into 1/2-inch pieces and set aside in a medium-sized mixing bowl (be sure to get all the pineapple juice left from cutting and chopping into the bowl). Peel, core and chop pears into ½ inch pieces, and mix with pineapple. Add cinnamon, brown sugar (or honey) and freginger to fruit, and stir so that the fruit is coated evenly. Transfer fruit to a 9×9 baking dish.



To prepare topping, mix dry ingredients in a medium-sized bowl until well combined. Add melted butter, and stir until mix loosely holds together. Spoon crumble mix evenly over fruit, and bake for 30 minutes. Cover crumble with foil, to prevent over-browning, and bake an additional 5 minutes (or until pears are tender).



Serves 6 people.



*Be sure to use ripe pears, as unripe pears will not soften sufficiently when baked. Bosc and D’anjou pears work nicely in this recipe.



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