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Harvest Pear Crisp

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“This is a recipe adapted from one I found in Cooking Light. We only use whole wheat flour and sugar substitutes, so that's reflected in the recipe. I serve with Sugar Free ice cream.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 375.
  2. Combine pears and lemon juice in a 2-quart baking dish and toss gently to coat.
  3. Combine Splenda, cornstarch, and 1 teaspoon cinnamon and stir with a whisk.
  4. Add cornstarch mixture to pear mixture; toss well to coat.
  5. Lightly spoon flour into a dry measuring cup.
  6. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor.
  7. Pulse 2 times or until combined.
  8. Add chilled butter, pulse 6 times or until mixture resembles coarse meal.
  9. Add oats and pecans, pulse 2 times.
  10. Sprinkle flour mixture evenly over pear mixture.
  11. Bake at 375° for 40 minutes or until pears are tender and topping is golden brown.
  12. Cool 20 minutes on a wire rack.
  13. Serve warm or at room temperature.

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