In order to bring you the best organic produce, some ingredients may differ from those depicted.
Ginger-Pear Crisp with Walnut-Oat Topping
Vegetarian, Soy-Free
8 Servings, 250 Calories/Serving
This holiday crisp features juicy pears tossed with candied ginger, brown sugar, and a touch of lemon, all bubbling under a crumbly oat and walnut topping. Warm, comforting, and oh-so delicious, it’s primed to be a new family tradition.
Ingredients: Organic d'Anjou pears, Organic lemon, Candied ginger, Brown sugar, Cinnamon-brown sugar butter (butter - brown sugar - canola oil - cinnamon - sea salt - water), All-purpose flour, Old-fashioned oats, Walnut pieces, Cornstarch
Instructions
1
Heat the oven; prep the ingredients
- Preheat the oven: 350°F convection | 375°F conventional
- Rinse your fresh produce. Gently pat dry.
- Cut the red d’Anjou pears lengthwise into quarters and cut away the core. Then cut the pears lengthwise into ½-inch-thick slices.
- Zest and juice the lemon.
- Finely dice the candied ginger.
2
Mix the fruit
In a mixing bowl, combine the pears, candied ginger, lemon juice and zest, cornstarch, and half of the brown sugar. Place the fruit into a baking dish and cover with plastic wrap. Refrigerate until ready to bake. Clean out the mixing bowl.
3
Make the walnut-oat topping
Gently crumble the walnut pieces into the mixing bowl. Add the all-purpose flour, old-fashioned oats, the remaining brown sugar, and a pinch of salt. Working quickly to keep the cinnamon-brown sugar butter cold, break the butter into small pieces and work it into the dry ingredients with a fork or your hands until the mixture resembles coarse crumbs. Refrigerate until ready to bake to help the topping hold its crumbly texture.
4
Bake the crisp and serve
When ready to bake, loosely distribute the walnut-oat topping over the ginger-pear filling. Place into the oven for 30-35 min, or until browned and the fruit is bubbling along the edges of the baking dish. Carefully remove from the oven and serve warm.
Kids Can!
- Pat the produce dry.
- Mix the fruit.
- Crumble the walnuts.
- Spread the walnut-oat topping before baking.
Contains: Milk, Wheat, Tree Nuts (walnut)
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.