Saturday, September 25, 2010

Pear Crisp

Straight from Kraft to you.
I dislike cool whip so I used real whipped cream instead.
1 Lemon
1/2 cup Granulated sugar, divided
1/3 cup plus 2 Tbsp. flour, divided
1 tsp. Ground cinnamon, divided
8 fresh pears (2-1/2 lb./1.1 kg), peeled, cut into 1-inch chunks
1/4 cup packed brown sugar
1/3 cup cold butter, cut up
1/2 cup sliced almonds
1 cup thawed Cool Whip Whipped Topping
Make It

HEAT oven to 375ºF.

GRATE enough lemon peel to measure 1/2 tsp. zest. Squeeze enough juice to measure 4-1/2 tsp. Mix 1/4 cup granulated sugar, 2 Tbsp. flour and 1/2 tsp. cinnamon in large bowl. Add pears, lemon zest and juice; toss until pears are evenly coated. Spoon into 8-inch square baking dish.

MIX brown sugar and remaining granulated sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture forms coarse crumbs. Stir in nuts; sprinkle over pears.

BAKE 40 to 45 min. or until topping is golden brown and pears are hot and bubbly. Serve topped with Cool Whip.


note: - I used ( 7 large ) bosc pears that were a bit firm , they didn't soften much in cooking so - I'd make sure whatever pear used is ripe
- I didn't use the almonds, personal preference
Reheated well in microwave


Jayne said...

OOOOOOooooooooooo, thanks for the recipe! :)

Rootietoot said...

I like real whipped cream too. The household heathens prefer cool whip but since they don't cook it they don't get a vote.