Pear and Dark Chocolate Crisp

• Vegetarian

• Produce

  • 6 D'anjou pears, ripe
  • 3 tsp Ginger, fresh root

• Baking & Spices

  • 6 oz Bittersweet or semi-sweet chocolate
  • 1 cup Brown sugar, light
  • 1 tsp Cinnamon, ground
  • 1 1/8 cup Flour
  • 1 tbsp Granulated sugar
  • 1/2 tsp Nutmeg, ground

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 7 tbsp Butter, unsalted

• Frozen

  • 1 Vanilla ice cream

Found on afamilyfeast.com

Description

Directions

• Preheat oven to 350 degrees F.
• In a medium bowl, combine all topping ingredients. Mix evenly until fine, moist crumbs form. Set aside.
• In a large bowl, combine pear chunks, chopped ginger root, melted butter, sugar and flour. Stir to evenly coat. Pour pear mixture into a large casserole dish or 9×13-inch glass baking dish with non-stick cooking spray. Sprinkle the chopped chocolate evenly over the pear mixture. Next, sprinkle the topping evenly over the chocolate.
• Bake the crisp in the preheated oven for 45 to 55 minutes, until the top is golden and the inside is hot and bubbly with an internal temperature of 165 degrees F.
• Serve warm with vanilla ice cream.