Our Anjou Pears: 07-07-07

Anjou Pears

This Pear-Cranberry Crisp was the grand finale to our 2011 annual LAFF Gal Pals holiday feast (see the entire menu).  It’s a sweetie, literally.  Everyone loved it.  Don’t forget the cinnamon ice cream.  My favorite!

  • 3 pounds ripe Anjou pears (about 5), peeled, cored, cut into 1-inch pieces
  • 1 c. fresh cranberries or frozen, thawed
  • 3/4 c. sugar
  • 1 1/4 c. all purpose flour
  • 1/2 c. finely ground walnuts
  • 1/4 c. (packed) dark brown sugar
  • 1/4 t. ground cinnamon
  • 1/2 c (1 stick) unsalted butter, melted, cooled

Preheat oven to 350 degrees F.  Toss pears, cranberries, and 1/2 c. sugar into large bowl.  Let stand 15 minutes.  Transfer mixture to 11x7x2-inch glass baking dish.

Mix flour, next 3 ingredients, and 1/4 c. sugar in medium bowl.  Add butter;  using fork, stir until moist clumps form.  Sprinkle topping over fruit in dish.

Bake crisp 4 minutes. Increase oven temperature to 375 F.  Bake until golden, about 10 minutes.  Cool slightly.  Serve warm with Cinnamon Ice Cream.

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