Page 51 - Baking

PEAR COBBLER WITH

STREUSEL TOPPING

MAKES 8 TO 10 SERVINGS

10 cups sliced green Anjou pears 1. Preheat oven to 350°. Lightly grease a 3-quart baking dish.
(about 6 pears)
¼ cup fresh orange juice 2. In a large bowl, combine pears and orange juice.
1 cup firmly packed light brown
sugar 3. In a medium bowl, combine sugars, cornstarch, zest, ginger, cinnamon,
½ cup granulated sugar and salt. Add sugar mixture to pear mixture, tossing gently to coat. Layer
¼ cup cornstarch pear mixture in prepared pan. Top with Streusel Topping.
1 tablespoon orange zest
1½ teaspoons ground ginger 4. Bake until lightly browned, about 1 hour. Let cool for 15 minutes. Serve
1 teaspoon ground cinnamon with vanilla ice cream.
¼ teaspoon salt
Streusel Topping (recipe follows) STREUSEL TOPPING
Vanilla ice cream, to serve Makes 3½ cups

1 cup firmly packed light brown sugar
1 cup all-purpose flour
1 cup old-fashioned oats
½ cup unsalted butter

1. In a medium bowl, combine brown sugar, flour, and oats. Using a pastry
blender, cut in butter until mixture is crumbly.

KITCHEN TIP

Save time by making this a day before you plan to serve it. Layer all
ingredients into the pan except for the Streusel Topping, cover with
aluminum foil, and refrigerate overnight. Prepare and add the topping
to the dish right before baking.

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