Pear ginger crisp

By Abbey Sharp
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  • 1/3 cup whole wheat pastry flour
  • 1/2 cup Quaker® Large Flake Oats
  • 1/3 cup brown sugar
  • 1/2 cup finely sliced almonds
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch salt
  • 1/3 cup cold butter or vegan butter, cut into pieces
  • 2 tablespoons minced crystallized ginger


  • 6 cups firm Anjou or Bartlett pears, peeled, cored and sliced into 1 centimeter slices
  • 1 tablespoon lemon juice
  • 1/4 cup brown sugar
  • 2 tablespoons maple syrup
  • 3 tablespoons cornstarch or flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 2 teaspoons vanilla extract


  1. Preheat oven to 375 F and lightly grease a 20x20 centimeter square baking pan.
  2. Combine the flour, Quaker® Large Flake Oats, brown sugar, almonds, cinnamon, ginger, and salt. Add in pieces of the butter and squeeze them into the flour oat mixture. Stir in the crystallized ginger and set aside.
  3. Meanwhile, combine the pears, brown sugar, maple syrup, cornstarch, cinnamon, ginger and vanilla. Toss to coat. Put into the baking dish and top with the crisp.
  4. Bake for about 35-40 minutes or until the pears are tender and the topping is golden brown. Serve warm.


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