Pear Crisp with Oat Streusel Topping and a BOOK GIVEAWAY!

November 18, 2011 at 4:49 pm | Posted in book review, cobbler/crisp/shorties, sweet things | 21 Comments

pear crisp with oat streusel topping

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 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!***

Pear Crisp with Oat Streusel Toppingmakes 8 one-cup servings
adapted from Cooking Light Way to Bake by the editors of Cooking Light Magazine

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
cooking spray

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.

cooking light book cover


RSS feed for comments on this post. TrackBack URI

  1. This recipe looks great. This will be our second dessert option for Thanksgiving.

  2. Hahaha pajama jeans…we’ve all been there. The crisp looks great!

  3. This crisp looks so tasty! Love pear crisps — usually people make apple crisp (which is also awesome), but pear ones are really special. I really like to include some cardamom somewhere in there…yum, goes so well with pears. 🙂

  4. I’d love to win this book. I’ve been a Cooking Light subscriber for years.

  5. the cookbook sounds awesome – thanks!

  6. Nice giveaway from one of favorite cooking magazine! Thanks!

  7. I never thought of crisp with pears. That looks so good!

  8. I used to subscribe to Cooking Light.. before I moved to Israel… shame that I can’t get it here, I miss it! That crisp looks nice and comforting right now…. especially during this cold and rainy weekend! Enjoy!

  9. Ooo I just borrowed a Cooking Light cookbook from the library – I’d love to actually OWN one! 😀 This recipe looks yummy, too. 🙂

  10. This dish looks great and I love the addition of dried cranberries. Dried cranberries are my current favorite add-in ingredient to many sweet and savory dishes.

  11. Sweet potato buttered rum flan sounds amazing!!!!

  12. This pear crisp both looks and sounds lovely! I love cooking light, too, they always have great recipes!

  13. I make a similar crisp using apples, pears and dried cranberries – the staff where I work all come “sniffing around” when I have my students make it. Mmmm, yummy!

  14. would love love to win this book…crisp looks lovely..

  15. Now that Tuesdays with Dorie is ending, some light dessert recipes might be just what I need!

  16. Anything with pears and oats is worth trying. Thanks for delicious giveaway!

  17. Your crisp is lovely and I think we all need a little more ‘cooking light’ this time of year especially! Have a great Thanksgiving!

  18. I love baked pears 🙂 looks delicious

  19. This looks fabulous, Steph! 🙂 Happy Thanksgiving to you and yours!

  20. Looks like a good book! I will be checking it out for sure.

  21. That does look fabulous — although the browned butter and pumpkin cake is going to be the thanksgiving option.

    Commenting in hopes of winning the book (although really, I ought to just comment more frequently. Love the blog!)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Blog at
Entries and comments feeds.

%d bloggers like this: