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 nonstick spray.
Cut pears lengthwise into 1/4-inch thick slices.
Toss pears with lemon jice. Stir in sugar, ginger, and flour. Spread pear mixture in botto
m of baking dish.
For topping, combine flour, oats, brown sugar, and cinnamon in a large bowl. Cut chilled b
utter into 8 pieces. Work butter into flour mixture with fingertips until moist clumps for
m or combine topping ingredients in a food processor; pulse (on/off)to combine.
Spread topping evenly over pears. Bake 40 to 50 minutes, or until pears are tender and top
ping is browned and crisp. Cool 10 to 15 minutes. Serve warm.
No Nutritional Information Available