3 pounds firm but ripe Anjou, Bartlett or Bosc pears
2 tablespoons fresh lemon juice
1/4 cup Domino Granulated Sugar
3 tablespoons minced McCormick Crystallized Ginger
1 1/2 tablespoons flour
1 cup flour
2/3 cups old-fashioned oats
1/2 cup packed brown sugar
1 Tbsp. McCormick Ground Cinnamon
2 sticks (1/2 cup) chilled H-E-B Butter
Heat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonst
Cut pears lengthwise into 1/4-inch thick slices.
Toss pears with lemon jice. Stir in sugar, ginger, and flour. Spread p
ear mixture in bottom of baking dish.
For topping, combine flour, oats, brown sugar, and cinnamon in a large
bowl. Cut chilled butter into 8 pieces. Work butter into flour mixtur
e with fingertips until moist clumps form or combine topping ingredien
ts in a food processor; pulse (on/off)to combine.
Spread topping evenly over pears. Bake 40 to 50 minutes, or until pear
s are tender and topping is browned and crisp. Cool 10 to 15 minutes.
No Nutritional Information Available