Individual Pear & Rhubarb Crisps
6
Points®
Total time: 32 min • Prep: 15 min • Cook: 17 min • Serves: 4 • Difficulty: Easy
Sweet juicy pears are the perfect complement to tart rhubarb in these easy mini crisps that bridge the gap between late winter and early spring. A combo of dark brown sugar
Ingredients
Cooking spray
4 spray(s)
Raw green anjou pear
2 item(s), ripe, peeled and diced (about 2 cups)
Uncooked rhubarb
1⅓ cup(s), diced
Dark brown sugar
8 tsp(s), divided
Cornstarch
1 tbsp(s), or tapioca
Ground ginger
1 pinch(es)
Uncooked old-fashioned rolled oats
½ cup(s)
All-purpose flour
¼ cup(s)
Ground cinnamon
1 tsp(s)
Table salt
⅛ tsp(s)
Unsalted butter
4 tsp(s), melted
Instructions
1
Preheat oven to 400°F. Coat four 5 oz ramekins with cooking spray and place on a small, foil lined baking pan.
2
In a medium bowl, toss together the pears, rhubarb, 4 tsp dark brown sugar, cornstarch, and ginger. Divide filling evenly among the four ramekins, pressing down to fit as much fruit as possible in each.
3
In another bowl, stir together oats, flour, remaining 4 tsp dark brown sugar, cinnamon, and salt. Drizzle with the butter and use your hands to mix ingredients thoroughly. Divide topping mixture evenly over the 4 ramekins, tucking in around the border of the fruit filling to help catch juices, completely covering the fruit.
4
Bake crisps until bubbly and browned, about 15 to 16 minutes. Cool for 10 minutes before serving.
5
Per serving: 1 crisp
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