Prep 25 mins
Cook 45 mins
A take-off from the apple crisp we all love. This recipe tastes great, and is featured in the cookbook Sundays at The Moosewood Restaurant.
- 6 ounces dried pear halves
- 1 cup pear juice (bottled or canned)
- 4 cups chopped fresh pears (4-5 medium pears)
- 1⁄2 cup butter
- 1⁄4 cup light brown sugar
- 2 cups rolled oats
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- ice cream or whipped cream (optional)
- Preheat oven to 375 degrees.
- Cut out and discard stems and cores from dried pears.
- Chop into 1/2-inch pieces to yield about 1 cup.
- In a small saucepan, bring the dried pear pieces and pear juice to a boil.
- Reduce the heat and simmer until the pears are tender, about 10 minutes.
- Meanwhile, core the fresh pears, chop into bite-sized pieces and place them in a 1-1/2-quart or 8-inch square baking dish.
- Melt butter in large saucepan and remove it from the heat.
- Add the brown sugar, oats, cinnamon and nutmeg.
- Stir to coat the oats evenly.
- When the dried pears are tender, pour them with their cooking liquid over the fresh pears in the baking dish.
- Top with the oat mixture.
- Bake uncovered for 45 minutes or until topping is crisp and brown.
- Serve warm with optional ice cream or whipped cream.