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PEAR AND GINGER CRISP




Source of Recipe


HF annie


For the Filling:
1/4 cup sugar
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated peeled fresh ginger
1/2 teaspoon ground cinnamon
10 peeled Bosc or Bartlett pears, cored and coarsely chopped (about 3 3/4 pounds)
Cooking spray

For the Topping:
1 cup matzo cake meal (I used regular cake flour)
3/4 cup packed brown sugar
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 large egg white
6 tablespoons chilled butter, cut into small pieces

Preheat oven to 400 degrees F.
To prepare filling, combine first 6 ingredients in a large bowl; toss well. Spoon filling into a 13 x 9-inch baking dish coated with cooking spray.
To prepare topping, combine matzo cake meal and next 5 ingredients (matzo cake meal through allspice) in a medium bowl, stirring with a whisk. Add egg white; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal; sprinkle topping over filling.
Bake at 400 degrees F for 30 minutes or until pears are soft and topping is golden.