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!
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!!!
This is so yummy and easy! I served it warm with fresh whipped cream.
This was so delicious and such a nice change from apple crisp. We had lots of pears from our tree to use and it was a perfect solution! I made one mistake though -- I completely forgot to add the white sugar to the pear mixture! I guess the sweetness of the pears or added ice cream compensated because we really didn't miss it. The topping was just wonderful. Thanks so much.