This Pear Ginger Crisp is the most incredible crisp you'll ever eat - it's so easy, incredibly flavorful, and it has a touch of spice from the fresh ginger. It's perfect to enjoy with a scoop of vanilla ice cream!
Preheat oven to 350℉. Lightly butter a medium-sized baking dish (an 8x8 or a 9x9 will work here too!) Begin by making the crisp topping. In a medium mixing bowl, whisk together the flour, oats, brown sugar, walnuts, cinnamon cardamom, and salt. Add the melted butter and vanilla and stir with a rubber spatula to combine, until mixture is moistened but crumbly. Set aside.
In a separate medium mixing bowl, gently stir together the pears, lemon juice, sugar, maple syrup, ginger, cornstarch, and salt, until mixture is combined and ginger is distributed evenly. Pour mixture into baking dish and crumble half of the crumble topping over it (save the remaining crumble topping for another pear crisp or keep the rest in the fridge for up to 1 week!)
Bake for 40 minutes, or until crisp topping is golden brown. Let cool for 10 minutes or so before serving with vanilla ice cream!
*This is the Whole Wheat Pastry Flour I use and love!
*The crisp topping makes enough for two crisps - so it's perfect for doubling the filling to make 2 crisps for Thanksgiving or any kind of holiday entertaining! If you decide not to make two at once, the extra crisp topping will keep in the fridge for up to 1 week!