Saturday, November 14, 2009

Pear Crisp with Spiked Cream

I love crisps/crumbles in the fall! They are perfect because they are absolutely delicious, easy to make and when they bake they make your home smell heavenly.

Pear Crisp with Spiked Cream
I used fat free whipped topping to keep the calories low and added the bourbon to add a depth of flavor and take away from the packaged taste. You can of course whip your own heavy cream and use the real stuff which I prefer. But you gotta pick your battles.

You may also use vanilla extract instead of the bourbon if you don't like cooking/baking with alcohol. Either way, I promise you will love this!

Pear Crisp with Spiked Cream

13 peeled and cubed Bosc pears
1 tablespoon sugar
1 tablespoon all-purpose flour
the juice of 2 lemons
1 teaspoon ground cinnamon
1/4 teaspoon salt
Cooking spray

1/2 cup all-purpose flour
1 cup regular oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
Dash of salt
1/2 stick chilled butter, cut into small pieces

fat-free whipped topping, thawed
1 tablespoon bourbon

Preheat oven to 375 degrees. To prepare crisp, combine the first 6 ingredients in a large bowl; toss to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

To prepare topping, combine flour, oats, sugar, cinnamon, and salt in a small bowl; stir to combine. Cut in butter with a pastry blender until mixture is crumbly. Sprinkle oat mixture evenly over pear mixture. Bake at 375 degrees for 50 minutes or until browned on top.

Mix bourbon and whipped topping together and serve with crisp.

1 comment:

  1. Mmmm this looks delicious. I love crumbles and crisps too. I'm planning on making a peach and blueberry crumble for my first thanksgiving dinner! :-)


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