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
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!***
Pear Crisp with Oat Streusel Topping– makes 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 sprayfor 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.
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a whisk and a spoon 
This recipe looks great. This will be our second dessert option for Thanksgiving.
Comment by suzanne— November 18, 2011 #
Hahaha pajama jeans…we’ve all been there. The crisp looks great!
Comment by rachel— November 18, 2011 #
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. 🙂
Comment by sara— November 18, 2011 #
I’d love to win this book. I’ve been a Cooking Light subscriber for years.
Comment by Cheryl R— November 18, 2011 #
the cookbook sounds awesome – thanks!
Comment by sarah b.— November 18, 2011 #
Nice giveaway from one of favorite cooking magazine! Thanks!
Comment by Suzanne— November 18, 2011 #
I never thought of crisp with pears. That looks so good!
Comment by Tiff— November 19, 2011 #
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!
Comment by Chavi Samet— November 19, 2011 #
Ooo I just borrowed a Cooking Light cookbook from the library – I’d love to actually OWN one! 😀 This recipe looks yummy, too. 🙂
Comment by Suzi— November 19, 2011 #
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.
Comment by Lauren F— November 20, 2011 #
Sweet potato buttered rum flan sounds amazing!!!!
Comment by jahn— November 20, 2011 #
This pear crisp both looks and sounds lovely! I love cooking light, too, they always have great recipes!
Comment by Jenni— November 20, 2011 #
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!
Comment by Laurie G.— November 20, 2011 #
would love love to win this book…crisp looks lovely..
reena
Comment by Reens— November 21, 2011 #
Now that Tuesdays with Dorie is ending, some light dessert recipes might be just what I need!
Comment by Bridget— November 22, 2011 #
Anything with pears and oats is worth trying. Thanks for delicious giveaway!
Comment by Aga— November 22, 2011 #
Your crisp is lovely and I think we all need a little more ‘cooking light’ this time of year especially! Have a great Thanksgiving!
Comment by AnneStrawberry— November 22, 2011 #
I love baked pears 🙂 looks delicious
Comment by Jaime— November 22, 2011 #
This looks fabulous, Steph! 🙂 Happy Thanksgiving to you and yours!
Comment by Jessica of My Baking Heart— November 22, 2011 #
Looks like a good book! I will be checking it out for sure.
Comment by Susy— November 22, 2011 #
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!)
Comment by Hilary— November 23, 2011 #