Asian Pear Crisp

Asian Pear Crisp

Rating:
Not rated
Servings:
9
Difficulty:
Total Time:
Recipe By:
Miki Hackney

Ingredients

Directions

Preheat oven to 350°F. Spray or lightly butter an ovenproof 8x8 baking dish. Set aside.

Place cranberries in a small bowl and cover with heated apple juice. Let the cranberries soften, about 30-45 minutes.

In a medium-sized bowl, combine the flour, sugar, and salt. Cut the chilled butter into the flour mixture using two knives or a pastry cutter until the mixture resembles coarse meal. Fold in nuts.  Keep mixture cold. 

Wash pears and, using a vegetable peeler, remove skin. Cut the pears in half and core the pears using a melon baller.

Next slice the pears into 1/4" half moons and place in a large mixing bowl. Add the agave syrup, lemon juice, and drained cranberries.

Carefully mix together, trying not to break pear slices. Spoon the pear mixture onto a prepared baking dish, and sprinkle with chilled crumb topping.

For a crisper crust do not pat the topping. Sprinkle with chopped macadamia nuts.

Place in oven and bake for 50-55 minutes or until topping is golden.

Serve warm with a dollop of yogurt or ice cream.

 

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