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Pear and Ginger Crisp

photo: Scott Phillips

Servings: 6

A liberal topping of streusel (shown here with Coconut Macadamia Streusel) makes the layer of fork-tender juicy-sweet pears a wonderful surprise. Top a serving with a scoop of vanilla ice cream, if you like, and you’ve got the perfect dessert for a brisk autumn evening.


  • Cooking spray
  • 6 ripe Bartlett or Bosc pears, peeled, cored, and cut into 1/2-inch dice
  • 1/4 cup granulated sugar
  • 1-1/2 Tbs. grated fresh ginger
  • 2 tsp. cornstarch or tapioca starch
  • 2-3/4 cups chilled streusel of your choice (Coconut Macadamia, Marcona Almond, or Cocoa Cardamom)

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 40
  • Sodium (mg): 115
  • Carbohydrates (g): 77
  • Fiber (g): 7
  • Sugar (g): 43
  • Protein (g): 6


  • Position a rack in the center of the oven and heat to 350°F. Lightly coat an 8×8-inch or other 6-cup ovenproof baking dish with cooking spray. Line a large rimmed baking sheet with parchment.
  • In a large mixing bowl, combine the pears, sugar,ginger, and cornstarch. Scrape the pear mixture into the baking dish, and top with the streusel. Bake on the prepared sheet until the streusel is golden brown and the juices have thickened, about 40 minutes. Let cool at least 10 minutes before serving.


Rate or Review

Reviews (1 review)

  • dottil | 10/24/2017

    Made this last night for a group. It was great. Love the combination of the fresh ginger with the pears & the coconut macadamia nut streusel is the "icing" on the cake. Everyone loved it.

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