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Pear Butterscotch Crisp

  Pear halves 8 (Fresh / Canned)
  Lemon juice/Pineapple juice 1 Cup (16 tbs) (In Water)
  Brown sugar 1⁄2 Cup (8 tbs)
  Unbleached flour 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Cinnamon/Nutmeg 1⁄4 Teaspoon
  Corn free vegetable shortening 1⁄4 Cup (4 tbs)

For fresh pears, peel, cut in half lengthwise, remove core, and dip into lemon juice in water or pineapple juice to prevent discoloring.
Drain canned pears.
Place pear halves cut-side-down in a greased casserole.
Combine dry ingredients and cut in shortening as for pie crust.
Pat mixture on top of pears.
Bake at 350° about 20-30 minutes or until fresh pears are tender and top is bubbly and slightly browned.
Serve warm or cold.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1834 Calories from Fat 471

% Daily Value*

Total Fat 53 g82.1%

Saturated Fat 13 g64.9%

Trans Fat 6.7 g

Cholesterol 0 mg

Sodium 502.4 mg20.9%

Total Carbohydrates 359 g119.7%

Dietary Fiber 40.7 g162.7%

Sugars 223.7 g

Protein 13 g25%

Vitamin A 6.6% Vitamin C 271.1%

Calcium 14.9% Iron 29.9%

*Based on a 2000 Calorie diet

Pear Butterscotch Crisp Recipe