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Pear-Rum Crisp Recipe

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This recipe for Pear-Rum Crisp, by , is from The Hamamoto Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Hamamoto
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
FRUIT MIXTURE:
1/2 c. packed brown sugar
3 T. all-purpose flour
1/2 t. ground cinnamon
1/2 t. ground nutmeg
3 firm ripe medium pears, peeled, sliced (6 cups)
1/4 c. sweetened dried cranberries
1/4 c. apple juice or apple cider (or dark rum)
TOPPING:
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/2 t. ground cinnamon
1/2 c. cold butter or margarine, cut into pieces
1/2 c. quick-cooking oats

Directions:
Directions:
1. Heat oven to 350 F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with butter or cooking spray.
2. In large bowl, stir together 1/2 c. brown sugar, 3 T. flour, 1/2 t. cinnamon an the nutmeg. Add pears, cranberries and juice, cider, or rum; stir to coat fruit with sugar mixture. Spread in baking dish.
3. In medium bowl, mix 1/2 c. flour,1/2 c. brown sugar and 1/2 t. cinnamon. cut in butter, using pastry blender or fork, until mixture looks like fin crumbs. Add oats; stir until crumbly. Sprinkle evenly over fruit mixture.
4. Bake 40 to 45 minutes or until pears are tender when pierced with a fork and topping is golden brown. Serve warm or at room temperature.

High Altitude: No change.

Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
20 Min. Start to Finish: 1 hour 5 min.
Personal Notes:
Personal Notes:
6 Servings.
Prep: 20 minutes
Start to Finish: 1 hour 5 minutes

 

 

 

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