Pear and ginger crisp

I love making crisps and this Pear and ginger crisp is one of my favorites. I love ginger so that is why this flavor is one that I love.

Pear and ginger crisp

Not long ago, my kind neighbor gave me tons of pears. While I really appreciated the gesture, as I was super excited to have them, I really didn’t know what to make with them besides some pear butter.

This pear and ginger crisp was for sure a nice variation. I really love ginger so any time I get a chance to use it I do. The ginger complimented the pears really well but if you like, you can omit it if you like. It is not necessary but just a really nice addition. Plus ginger is really good for your digestive system, that’s all!

I am also working on a gluten-free pear pie with the rest of the pears. I hope it comes out good so that I can post the recipe, will see. There has been a lot of pear pealing lately. I guess it is OK given the fact all of the good goodies I was able to make.

For this recipe I got the streusel topping recipe from one of my favorite cakes, apple and caramel coffee cake. I doubled the batch, since I had so many pears, but you can make less if you like.

On another note, I have been feeling kind of down lately, I have no idea why but it seems that everything takes me extra effort to do. It is weird because I have never experienced it before. I do exercise on a regular basis, which it is a natural mood booster and I eat pretty good. It must be the grey weather we are experiencing lately I think. Either way, I am sure it will go away soon.

Anyhow, let me not bored you with my blah moods and let’s concentrate on the good things in life like this amazing pear and ginger crisp shall we?

I will keep you posted on my pear pie and let you know how it turned out.

Enjoy!

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Place the pears, lemons juice, arrowroot powder and ginger in a baking 9×13 dish and combine. If you like you can omit the ginger, we like it a lot, plus it is very good for your digestive system that is why I try to add it in almost all my dishes!

Pear and ginger crisp

Evenly distribute the streusel topping over the pears and bake for about 50 minutes to 1 hour or until the topping has browned a bit.

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Pear and ginger crisp

Miryam's original recipe

Yield: 10-12 servings

Total Time: 1 hour

Ingredients:

  • 6-8 lbs fresh pears, peeled and chopped into chunks
  • 3 tbsp fresh ginger, chopped
  • 1 lemon, juice
  • 2 tsp arrowroot powder, or cornstarch

Streusel topping

Directions:

Preheat oven to 350F. In a large bowl mix the streusel topping and set aside.

In a 9x13 rectangular baking dish place the pears, ginger, lemon juice and arrowroot powder and combine. Place the streusel topping evenly over the top of the pears. Bake in the preheated oven for 50 minutes to 1 hour or until the top is slightly browned.

Cool pear crisp and serve as desired. With ice cream is rather exquisite!

Screen Shot 2013-09-27 at 4.17.29 PMNutrition facts calculated based on the recipe giving 10 servings.


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12 comments

  1. The cake looks super! I love the use of ginger in this berry crumb cake!

  2. I have not made any sweet in my cast iron pan, so this is something I will try for sure. LOve this cake.
    I’ve made INDIAN DHOKLA in my cast iron which is supposed to be steamed in general but was so delicious baked too.
    Have a great week friend.

  3. What a gorgeous skillet cake! Love the ginger crumb topping!

  4. My life changed when I got a cast-iron skillet–I love it!! It’s great for searing meat and anything you want to go from stove to oven. I even use mine to roast whole chickens (http://www.strawberryplum.com/roasted-chicken-with-apple-cider-pan-sauce/).
    Your cake looks outstanding!

  5. I am dying for a cast iron skillet! We are definitely planning on registering for one but I’m not sure I can wait that long! This is such a gorgeous cake. I love the berry/ginger combo.

  6. Almost every recipe can be cooked in Cast Iron. I use cast iron every day for everything from eggs in the morning to roasting a chicken at night. One of my favorites is roasted chicken. Pre-heat oven to 400. Rough chop some celery onions and carrots, nothing smaller than about 1.5″. Place that in the bottom of a 12″ cast iron skillet with a couple tablespoons of olive oil (or melted coconut oil) and some salt and pepper. mix this up so everything is coated. Then, butterfly the chicken, the correct term is spatchcock. Basically, cut out the back bone and remove the breast plate. Youtube has videos if you need it. Salt and pepper the inside, then lay it out over the veggies in the skillet, tuck the wings. Season with your favorite seasonings, I like creole, but even just salt and pepper works nicely. Spray the top of the chicken with some spray oil, like PAM, I prefer an olive oil spray, or rub some softened butter. Roast at 400 for 30 minutes, then turn down to 350 till done, time depends on the size of your chicken. If the top starts to get to brown, tent it with a piece of foil.

  7. I love using cast iron pans and skillets for all sorts of things. This looks fantastic!

  8. This is awesome. Thanks so much for letting me know this amazing recipe :-)

  9. You need to be a part of a contest for one of the finest blogs on the web.

    I’m going to recommend this web site!

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