Pear Crisp

“This recipe is easy and tasty. I used splends instead of sugar and a fruit mixture that is a butter substitute. This made this recipe suitable for those on a diet and wanting a nice crisp!!”

“Easy and good— Gets my vote.I’ve made it twice with the fresh pears that are available now.”

“For gluten-free I used cornstarch instead of flour and quinoa flakes instead of oats. I think it would be great over vanilla ice cream. Turned out very tasty!”

“yummy!”

“Wow! Awesome! Fantastic!I used Splenda for the white sugar and 3 Tbl. Splenda brown sugar.We loved it.I like it better than apple crisp.I will be making again and again!”

“Came out great! Didn’t have lemon rind unfortunately.Made it in two 177ml pyrex dishes – scaled down the recipe for 1 serving (1 cup of pear).Was not sure about keeping the cooking temperature and duration for the small portion – cooked @ 350 for 15 minutes then @375 for 15 minutes.Pears were very firm (not that ripe) – mixture came out great – no mush but pieces kept shape.”

“This was yummy.We made it Gluten-Free with GF flour and GF oats.”

“I made this for my family and then for the girls at work, Had to tell everyone where I got the recipe!!! I must have made this four times in two weeks everyone loved it!! Thank you!!!”

“Very good! I have made this now 3-4 times and started tweaking it after I made this, I add 1/4 teaspoon salt to the crumble mixture as well as I add 2 tablespoons crystalized ginger chopped to the pear mixture. This is now one of my favorites.”

“The topping was wonderful.I personally think 6 cups of pears was a little too much for the amount of topping, but we like the topping the best.:)I had never made pear crisp before.It was a fun recipe to try!”

“This recipe was delicious!I also used the Splenda and it turned out wonderful.Thank you for the recipe!”

“This was great! The lemon really was a great addition.”

“This was wonderful!I loved the lemon in it.”

“Really wonderful! Loved the addition of lemon peel and hint of ginger, had just the right amount of sweetness. Used ripe Bartlett pears. No leftovers with this one! Will definitely make again. Thanks for sharing the recipe!”

“This pear crisp is simply wonderful and what a delightful change from the usual apple crisp!I had a few fresh blackberries to use up so I threw in just about a cupful which gave my crisp a beautiful color and added texture! Other than adding the blackberries, just a touch more sugar and using half quick oats and half old fashioned (I didn’t have enough of the quick)I made as directed and will definitely make again, Terri!Thank you!”

“So amazingly good we polished it off in one night.”

“This was very yummy.I substituted agave for the white sugar, and it turned out great.Thanks!”

“This didn’t turn out fabulous, nor was it bad.The flavoring on the pears is fantastic, but the oatmeal didn’t bind or crisp very well.As my husband put it, “It tastes like pears and oatmeal, not a pear crisp.”Still, it was good and we gobbled it all up, so I can’t complain that much!Maybe next time I’ll try more flour and butter and fewer quick oats.”

“This was quite tasty but it was very watery. Maybe it was the type of pears I had, which were fresh off the tree. Next time I’d probably dust the slices with some flour to help thicken it up a little.”

“This pear crisp was delicious Terri. We really enjoyed the tart flavor of the sauce and the sweetness of the pears. The pears texture was smooth and chunky, not mushy. The sweet and spicy crisp topping rounded off this tasty treat perfectly. Thanks so much for sharing.”