Harvest Pear Crisp - cooking recipe

Ingredients

6 cups Anjou pears or 6 cups bartlett pears, cored and cut lengthwise into 1/2 inch thick slices (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup Splenda granular
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon, divided
1/3 cup whole wheat flour
1/2 cup brown Sugar Twin
1/2 teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup oats
1/4 cup coarsely chopped pecans

Preparation

Pre-heat oven to 375.
Combine pears and lemon juice in a 2-quart baking dish and toss gently to coat.
Combine Splenda, cornstarch, and 1 teaspoon cinnamon and stir with a whisk.
Add cornstarch mixture to pear mixture; toss well to coat.
Lightly spoon flour into a dry measuring cup.
Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor.
Pulse 2 times or until combined.
Add chilled butter, pulse 6 times or until mixture resembles coarse meal.
Add oats and pecans, pulse 2 times.
Sprinkle flour mixture evenly over pear mixture.
Bake at 375\u00b0 for 40 minutes or until pears are tender and topping is golden brown.
Cool 20 minutes on a wire rack.
Serve warm or at room temperature.