Gluten-Free Pear Ginger Crisp

Hi Bakers,

It's late, I'm tired and I have no words to describe the recipe. Why don't I tell you what's been happening instead...

I made this crisp a few days ago and had a serving hot with ice cream. Delicious! I keep making myself small servings (yes, a large spoonful counts as a serving!) and now half the crisp has mysteriously disappeared. This dessert is as good cold as hot and the gluten-free topping has remained crisp too. Over the past day, the ginger flavor has become stronger which I like. I can't stop eating this bake and the crisp will probably be gone in a day. So, as you can tell this is good. If you like crisp, you should try it. Enjoy ~Carolyn

Gluten-Free Pear Ginger Crisp
makes one 9”x9” square pan (today I used a pan my grandma made instead)
Crisp Topping
2/3 cup gluten-free Cup4Cup** multipurpose flour
2/3 cup old-fashioned oats
2/3 cup brown sugar
1/2 cup raw pecans, chopped
2 teaspoons sweet rice flour
1/2 teaspoon salt
1/2 cup cold butter, in pieces**
Preheat the oven to 375F and place oven rack in the middle position. Mix topping ingredients together in a large bowl with a fork. Cut in the butter until it’s thoroughly incorporated and the mixture clumps together. Set aside.

Pear Filling
4 large red anju pears, cut in 1/4” slices***
1/2 tablespoons cornstarch
1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons lemon juice

2 tablespoons candied ginger, diced finely
zest of one lemon
Whisk together cornstarch and sugar in a medium-sized bowl. Add pears, lemon juice, zest, ginger and mix well.  Spoon the fruit into the pan and cover evenly with the crisp topping. Place the crisp-filled pan on a jelly roll pan to prevent the crisp from dripping onto the oven floor. 
Bake for about 35-45 minutes or until the crisp is browned and juice thickened and bubbling up to the top. Cover it loosely with foil if the crisp is getting too browned but not done cooking. Cool for 15 minutes and enjoy with your favorite ice cream or frozen oat milk.

**To make it vegan, switch the flour to Cup4Cup Brand Ancient Grains and use Miyokos Plant butter stick instead.

***if you want to garnish with pear on top, slice the pear in half and slice a few very thin slices through the length of the pear before slicing it into 1/4” slices.