Skip to main content New<> this month
Get the Allrecipes magazine
Ginger Pear Crisp
October 11, 2011

I've made this twice in the last five days. The first time was for a funeral at church, so I tripled the recipe, and the second time was for dessert for our Bible Study group. The first time I processed the ginger snaps finely and used almonds in the topping. I didn't think the top was crispy enough, so today I left some chunks in the ginger snaps and I used oatmeal instead of the almonds. I preferred that topping. Since there is a good bit of juice that accumulates in the bottom of the bowl of chopped pears, I drain off as much as possible, but both times I put some extra corn starch in the sauce to make sure it thickens enough. I found it baked up perfectly that way. I also added a little more ground ginger to the sauce to give it a little more kick. I thought this was delicious, as did everyone else who tried it. This may be my new favorite fall recipe.

  1. 19 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars