Orchard Pear Crisp

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Orchard Pear Crisp

Ingredients

  • 2-1/3 cups quick oats
  • 1/3 cup lightly packed light brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 12 ounces (3 sticks) unsalted butter, room temperature
  • 4 cups Pacific Northwest Canned Pears, slices, in extra light syrup, drained and 1/4 cup syrup reserved
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla
  • 2 tablespoons freshly squeezed lemon juice

Method

Preheat the oven to 350 degrees F. Lightly spray or grease an 8 by 8-inch square baking pan and set aside.

Thoroughly combine the oats, sugar, cinnamon and salt in a bowl. Add the softened butter in large pieces and mix with a fork to achieve a crumbly consistency. Set aside or refrigerate while making the filling.

To make the filling, combine the reserved pear juice with the sugar, cinnamon, vanilla and lemon juice. Add the drained pears and toss to coat. Transfer the pears to the prepared pan, cover with the topping, and bake 45 to 50 minutes, or until golden brown.

Servings

Makes 8 servings

Nutrition

  • Calories: 498
  • Fat: 36.08g
  • Saturated Fat: 21.65g
  • Trans Fat: 1.39g
  • Cholesterol: 91.11mg
  • Sodium: 158.54mg
  • Carbohydrates: 43.39g
  • Fiber: 4.40g
  • Sugar: 21.75g
  • Protein: 3.79g
  • Calcium: 40.37mg
  • Iron: 1.39mg
  • Vitamin C: 4% DV
  • Vitamin A: 21% DV

Recipe By: Tammy Ayotte, SNS, Pinellas County Schools, Pinellas County, FL

Ingredients

  • 2 pounds 2 ounces quick oats
  • 10-1/4 ounces (1-1/3 cups lightly packed) light brown sugar
  • 2 tablespoons cinnamon
  • 2 teaspoons salt
  • 1-1/2 pounds unsalted butter, room temperature
  • 2 (#10) cans Pacific Northwest Canned Pears, slices, in extra light syrup, drained and 1 cup syrup reserved
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 4 ounces freshly squeezed lemon juice

Method

Preheat a convection oven to 325 degrees F, or a conventional oven to 350 degrees F. Lightly spray or grease a 2-inch deep hotel pan and set aside.

Thoroughly combine oats, sugar, cinnamon and salt in large bowl. Add softened butter in large chunks and mix by hand to achieve a crumbly consistency. Set aside or refrigerate while making filling.

To make the filling, whisk together reserved pear juice with sugar, cinnamon, vanilla and lemon juice. Add the drained pears and toss to coat. Transfer the pears to the prepared pan, cover with the reserved topping, and bake about 45 to 50 minutes, or until golden brown, and the internal temperature measures 140 degrees F.

Servings

Makes 32 servings

Nutrition

  • Calories: 498
  • Fat: 36.08g
  • Saturated Fat: 21.65g
  • Trans Fat: 1.39g
  • Cholesterol: 91.11mg
  • Sodium: 158.54mg
  • Carbohydrates: 43.39g
  • Fiber: 4.40g
  • Sugar: 21.75g
  • Protein: 3.79g
  • Calcium: 40.37mg
  • Iron: 1.39mg
  • Vitamin C: 4% DV
  • Vitamin A: 21% DV

Recipe By: Tammy Ayotte, SNS, Pinellas County Schools, Pinellas County, FL