Note: For best results, the pears used in this recipe should be just ripe and not overly ripe and soft. Buy pears that are hard and firm, then place in a paper bag overnight along with a ripe banana to ripen just enough before using.
- 1 cup all-purpose flour
- 1 cup light brown sugar
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 6 tablespoons unsalted butter, melted
- 6 ripe D’Anjou pears, peeled and cut into 1-inch chunks
- 3 teaspoons finely chopped fresh ginger root
- 1 tablespoon unsalted butter, melted
- 1 tablespoon granulated sugar
- 2 tablespoons all-purpose flour
- 6 ounces bittersweet or semi-sweet chocolate, chopped
- Vanilla ice cream, for serving
- 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.