Ingredients
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1 cup rolled oats
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⅓ cup brown sugar
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½ cup all-purpose flour
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1 teaspoon finely chopped crystallized ginger or to taste
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1 teaspoon ground cinnamon
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¼ cup butter
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2 tablespoons white sugar
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2 tablespoons all-purpose flour
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2 teaspoons finely chopped crystallized ginger or to taste
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8 cups peeled and sliced pears
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1 pint vanilla ice cream
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish or 9-inch square baking dish.
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Stir oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon together in a medium bowl; rub in butter until mixture is crumbly with pea sized lumps. Set aside.
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Stir white sugar, 2 tablespoons flour, and 2 teaspoons of crystallized ginger together in a separate bowl. Add sliced pears and toss to blend.
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Transfer pear mixture into prepared baking dish; sprinkle with crisp topping mixture.
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Bake in the preheated oven until pears are soft and topping is golden brown, about 30 to 35 minutes. Cool slightly before serving with vanilla ice cream.
Cook’s Note
Use as much or little crystallized ginger as you like.
Nutrition Facts (per serving)
| 449 | Calories |
| 14g | Fat |
| 81g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 449 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 8g | 40% |
| Cholesterol 40mg | 13% |
| Sodium 97mg | 4% |
| Total Carbohydrate 81g | 29% |
| Dietary Fiber 9g | 32% |
| Total Sugars 47g | |
| Protein 6g | 11% |
| Vitamin C 10mg | 11% |
| Calcium 104mg | 8% |
| Iron 2mg | 11% |
| Potassium 457mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
