Pear Crisp

Name: Pear Crisp
Cuisine: American
Ingredients: 1 No. 10 can Pears, Sliced, Cnd; 1.25 cup Reserved Juice; 0.75 cup Sugar, Granulated; 0.5 cup Flour, All Purpose; 1 tsp Cinnamon, Ground; 0.5 tsp Nutmeg, Ground Dry; 0.25 tsp Salt, Iodized; 1.75 cup Cereal, Quick Oats, Dry; 1.5 cup Flour, All Purpose; 1.5 cup Sugar, Brown; 0.66 tsp Baking Powder; 0.66 tsp Baking Soda; 0.25 tsp Salt, Iodized; 12 oz Margarine, Solids

13 steps

Homemade pear crisp with a crunchy golden brown oat topping

Updated at: Fri, 27 Sep 2024 12:44:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories234.5 kcal (12%)

Total Fat12.2 g (17%)

Carbs31.2 g (12%)

Sugars18.6 g (21%)

Protein2.1 g (4%)

Sodium180.5 mg (9%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

1 canPears

1 ¼ cupJuice

¾ cupSugar

½ cupFlour

1 tspcinnamon

½ tspNutmeg

¼ tspSalt

1 ¾ cupCereal

1 ½ cupFlour

1 ½ cupSugar

⅔ tspBaking Powder

⅔ tspBaking Soda

¼ tspSalt

Iodized

12 ozMargarine

Solids

Instructions

Step 1

Preheat oven to 400°F. -- Convection oven to 350°F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

CCP: Check condition of all cans prior to opening. Do not use if product is questionable.

Step 4

1. Drain canned pears fruit; reserve juice.

Step 5

2. Arrange fruit in steam table pans sprayed with nonstick cooking spray; pour juice and water over fruit in pan.

Step 6

3. Combine sugar, flour (1st listed), cinnamon, nutmeg, and salt (1st listed); sprinkle evenly over fruit; stir lightly to moisten flour mixture.

Step 7

To prepare crisp topping:

Step 8

4. Combine oats, flour (2nd listed), brown sugar, baking powder, baking soda, and salt(2nd listed); add margarine and mix until crumbly; sprinkle evenly over fruit mixture.

Step 9

5. Bake 30-35 minutes or until golden brown and bubbly and desired internal temperature is reached.

Step 10

CCP: Final internal cooking temperature 135°F.

Step 11

CCP: Maintain holding 135°F or above.

Step 12

CCP: Serve warm or at desired palatability. Cover label and date after meal service.

Step 13

To serve: portion with #6 dip.