Something different for dessert is a Pear Crisp and it is as delicious as it's cousin the Apple Crisp. I found this recipe in Paula Deen's Southern Cooking Bible.
5 large pears (about 2 3/4 lbs.), peeled, halved, cored, and cut into 1/2 inch thick slices
2 TBSP sugar
1/4 TSP ground cinnamon
2/3 cup sugar
2/3 cup all-purpose flour
3/4 TSP round cinnamon
1/4 TSP salt
8 TBSP (1 stick) cold butter, cut into small bits
1/2 cup sliced almonds (I omitted)
- Preheat the oven to 375 degrees F. Grease a 9-inch square baking dish with butter, oil, or cooking spray.
- To prepare the filling: In a medium bowl, toss together the pears, sugar, and cinnamon. Place in the prepared baking dish.
- To make the topping: In a medium bowl, whisk together the sugar, flour, cinnamon, and salt. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Add the almonds and stir to combine.
Scatter the topping over the surface of the pears. Bake until light golden brown and the pears have softened, 50 to 60 minutes. Paula says she likes to serve a crisp while it is still warm.
Serves 8 to 10