Pear Crisp with Oat Streusel Topping and a BOOK GIVEAWAY!November 18, 2011 at 4:49 pm | Posted in book review, cobblers, crisps, shortcakes, sweet things | 21 Comments
I think we’re officially in the thick of it…the season of overindulgence, that is. For me, it began with a bag of leftover Halloween candy. Before it ends in a pair of Pajama Jeans, I need to keep moderation at least somewhere in mind. Seems that a copy of a new book called Cooking Light Way to Bake fell into my hands at just the right time. I could use a little lightening up for everyday baking at this time of year, and the thing I appreciate about Cooking Light’s recipes is that they focus on getting the most out of a restrained amount ”real” ingredients rather than using weird substitutions.
This book has lots of how-to’s and runs the gamut of baked stuff– cookies, cakes pies, breads– and a few non-baked things, like pudding and pancakes, too. I am absolutely drooling over the photo of Sweet Potato-Buttered Rum Flan, but I’m starting with a pear crisp, because it’s fall and a fruit crisp sounds good right about now. Baked pears are a nice change from apples here, although I am sure you could switch the two if you wanted to. I dotted the pears with dried cranberries. The streusel topping is loose because there’s not a ton of butter and sugar to hold it together in clumps, but it is indeed crisp and very oaty. I’m sure a scoop of vanilla ice cream on top would be the jam here, but in keeping with a lighter touch, I topped this with a spoon of honey-sweetend nonfat Greek yogurt.
So, before I give you the recipe…I promised you a giveaway. The nice folks at Oxmoor House sent me a copy of this book, and they want to send one of you one, too. Just leave me a comment (one per person, please) on this post before noon on Wednesday (November 23) and I’ll randomly choose a winner from the list. Be sure your e-mail address is correct so I can contact you!
***Giveaway Winner Update: I used random.org to generate a random comment number to find the winner. It selected comment 20, so congratulations to Susy of Everyday Gourmet. I’ll be contacting you soon!***
for the fruit:
7 3/4 cups cubed Bartlett or Anjou pears
1 cup golden raisins or other dried fruit
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
for the topping:
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
1/4 cup packed brown sugar
1/8 teaspoon ground cinnamon
dash of salt
4 tablespoons chilled butter, cut into small pieces
-Preheat oven to 375°F.
-To prepare the fruit, combine the first six ingredients in a large bowl and toss to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
-To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, sugar, 1/8 teaspoon cinnamon, and dash of salt in a small bowl; stir to combine. Cut in butter with a pastry blender or two knives until mixture resembles very coarse meal. Sprinkle oat mixture evenly over pear mixture. Bake at 375° for 50 minutes or until browned on top.
Please note that the publisher, Oxmoor House, sent me a copy of this book.