Ingredients
Scale
- 6 large ripe pears (such as Bosc or Anjou), peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a 2-quart casserole dish with butter or non-stick cooking spray to prevent the fruit from sticking during the baking process.
- In a large mixing bowl, toss the sliced pears with lemon juice, granulated sugar, cinnamon, and ground ginger. Ensure the pears are evenly coated with the spices and sugar, then spread them into the prepared baking dish in an even layer.
- In another bowl, whisk together the rolled oats, flour, brown sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or your clean fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Sprinkle the oat topping evenly over the pear mixture in the baking dish. Do not press the topping down; leave it loose so it can crisp up properly in the oven and develop those delicious nooks and crannies.
- Place the dish in the center of the oven and bake for 35 to 40 minutes. The fruit should be bubbling and the topping should be a deep golden brown. Remove from the oven and let it cool for at least 10 minutes before serving to allow the juices to thicken into a syrup.
- Cook Time: 55 minutes
- Diet: Vegetarian