Recipe: Award-Winning Pear Crisp (using oats)

AWARD-WINNING PEAR CRISP

FOR THE PEAR MIXTURE:
1 cup granulated sugar
2 tablespoons all-purpose flour
2 cups sliced pears (Bartlett or Packum; about 4 medium)
1/2 teaspoon ground cinnamon
Dash salt

FOR THE TOPPING:
1/3 cup old-fashioned or quick oatmeal, uncooked
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
1/3 teaspoon baking soda
1/3 teaspoon baking powder
4 tablespoons butter*
Cream (optional, for serving)

Preheat oven to 350 degrees F. Grease a 9x9-inch baking pan

TO MAKE THE PEAR MIXTURE:
In a small bowl, mix together granulated sugar, 2 tablespoons flour, sliced pears, cinnamon and salt. Spread in the prepared baking pan.

TO MAKE THE TOPPING:
Mix oats, brown sugar, 1 cup flour, baking soda and baking powder together. Add the butter and work in until the mixture is like coarse crumbs. Spread this mixture over the pears and pat firmly, covering all the pears.

Bake for 40 minutes.

Best served with plain cream, not whipped cream.

*Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Makes 8 servings
Source: The Fruit Tree Hood River in The Oregonian, October 16, 2001

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