Fresh Pear & Gingerbread Crisp

Pears are still in season Fresh From Oregon.  We take a few trips every fall over the mountain to Hood River, Oregon where you can buy pears fresh from the orchards.  There are many great places to shop but my favorite place is Kiyokawa Family Orchard & Fruit Stand.  If you do not live close to Hood River or are out of state just ask where you shop for Hood River Pears.  In this crisp recipe I used the Red Bartlett pear which holds its shape and flavor great during baking.  There are always two parts to a crisp, the juicy fruit bottom and the crunchy top.  I received a bag of Nature’s Path Organic Gingerbread Granola at the IFBC I attended this year and thought what a great flavor combination for my crisp gingerbread and pears.   The best thing about using this bag of granola from Nature’s Path is it all ready to use just add butter and you have a topping for any dessert.  They have so many flavors of the Love Crunch granola like Apple Crunch, Dark Chocolate & Berries, and Aloha Blend, check out all their other great and unique flavors.  The list of dessert creations you can make with Nature’s Path Love Crunch Granola is endless!

Topping:
2 1/2 cups Nature’s Path Love Crunch Organic Gingerbread Granola
4 tablespoons butter, cold

For the filling:
4 large Oregon Hood River pears, peeled and chopped
1/4 cup dried cranberries
1 tablespoon lemon juice
2 tablespoon sugar
1/4 teaspoon ground cinnamon
1/4 crystallized ginger, finely chopped

Preheat oven to 375 F.  Spray 8 small ramekins lightly with baking spray, set aside.

Place the Nature’s Path Organic Gingerbread Granola in a food processor and pulse a few times.  Add butter and pulse until topping resembles coarse meal, set aside.

Combine Oregon Hood River pears and dried cranberries in a large bowl.  Add lemon juice, sugar, cinnamon and crystallized ginger.  Divide mixture evenly between the 8 individual ramekins.  Cover evenly with the Nature’s Path Organic Gingerbread Granola topping.  Place on baking sheet and bake in oven until topping is golden brown and fruit is bubbling, about 30-40 minutes.