Its Dessert Week at iambaker! This week I am sharing five incredible and unique fall desserts that are a perfect alternative to pumpkin pie and would be an ideal addition to any Thanksgiving gathering!
I need to tell you something. I am not a big apple fan. I don’t like apple pie or apple sauce or apple crisp. I’ve been holding onto this dark secret for awhile now. It so shameful, I almost feel like I am un-American or something. Which is silly because it’s a fruit, but its the APPLE. Who doesn’t like apples? Me.
So, when the option came up for me to try a crisp with pears I was thrilled. Beyond thrilled. Ecstatic even! Ok, maybe not ecstatic, but excited.
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Add to that fact that there is ginger infused into the crispy buttery pear awesomeness and I am a happy girl.
I really want to try this recipe with blueberries, as that is my favorite fruit of all time. Except in smoothies, then its strawberry banana is my favorite. If we are talking suckers, then its grape. But in juice, orange is the best.
I am weird.
#shamespiral
gingered pear crisp
Ingredients
- 4 firm ripe pears, peeled and sliced
- 2 tbsp. lemon juice
- 1 1/2 tsp. McCormick® Pure Vanilla Extract
- 2 tbsp. cornstarch
- 1/2 tsp. McCormick® Gourmet Collection 100% Organic Cinnamon, Saigon
- 1/2 tsp. McCormick® Gourmet Collection 100% Organic Ginger, Chinese
Streusel Topping
- 1/2 c flour
- 1/2 c quick-cooking oats
- 1/2 c packed light brown sugar
- 1 tsp. McCormick® Gourmet Collection 100% Organic Cinnamon, Saigon
- 6 tbsp. cold butter, cut into chunks
Instructions
- Preheat oven to 350°F.
- Toss pear slices with lemon juice and vanilla in large bowl.
- Mix cornstarch, cinnamon and ginger. Sprinkle over pears and toss to coat well. Spoon into lightly greased 8- or 9-inch square baking dish.
For the Streusel Topping
- Mix flour, oats, sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until coarse crumbs form. Sprinkle evenly over pear mixture.
- Bake 40 to 45 minutes or until pears are tender and topping is golden brown. Serve warm.
I found this recipe on McCormick Gourmet’s site and am sharing it with permission.
If you are anything like me and want something a little more adventurous this Thanksgiving, be sure to try this incredible crisp!
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
I love pears so much, but haven’t made a crisp yet! I love this combination of pears and ginger – yum!
You should totally make a crisp. You would ROCK a crisp.
So funny…I’m not a big apple pie fan either. I pick the apples out because the crust and apple juice, sugar and butter are so yummy. This crisp looks beautiful.
LOL Me too!!! Love it!
Yep, totally weird to not love apples, but I’ll forgive you anyway 🙂 However- gingery pear crisp!? Enough to forget apples forever. I love how making crisp makes me feel like I am awesome at baking, and these flavors are perfect for the cold weather outside!
I love this comment.. you are adorable!
I just made pear crisp for the first time this fall and absolutely loved it! Love the combination of ginger and pear!
So this was a first for us both! 🙂
This looks just lovely. You always make such pretty things!
Gosh this looks absolutely incredible!
My two young girls, ages 9 and 10, made this tonight. It was wonderful!