Chocolate Almond-Pear Crisp in a Foil Pouch #RSC
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
1 crisp
- Serves:
- 6
ingredients
- 8 pears, peeled and thinly sliced
- 1 lemon, juice of
- 236.59 ml oats
- 236.59 ml brown sugar, firmly packed
- 118.29 ml almonds, crushed
- 59.14 ml flour
- 9.85 ml ground cinnamon
- 59.14 ml butter, chilled
- 473.18 ml dark chocolate chips
- Reynolds Wrap Foil
- vanilla ice cream, if desired
directions
- Place two 1-foot by 2-feet sheets of heavy duty Reynolds Wrap on a work surface, one atop the other to double the thickness. Place sliced pears in center of foil. Sprinkle with lemon juice to prevent browning.
- In bowl of electric mixer, stir oats, brown sugar, almonds, flour, and cinnamon. Beat in butter until mixture forms coarse crumbs. Stir in chocolate chips, then spoon over pears.
- Bring up sides of foil to form a sealed pouch. Place in covered grill over medium heat for 20-25 minutes, or bake at 400 degrees for 30-35 minutes. Open pouch and spoon dessert into serving dishes. Serve with ice cream if desired. Serves 6.
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