3 slices whole-wheat sandwich bread, crusts removed
1/3 cup walnut pieces
2 tablespoons unsalted butter, melted
2 tablespoons dark brown sugar
3/4 teaspoon ground cinnamon, divided
2 pinches salt
5 large firm-ripe pears, peeled, cored and sliced into ½ inch thick slices
2 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
2 teaspoons corn starch
¼ teaspoon ground ginger
Preheat the oven to 350 degrees.
To make the topping, place the bread in the small bowl of a food processor or a mini-chop, and process until crumbs are formed. You should wind up with about 1 ½ cups of crumbs. Transfer the crumbs to a small bowl. Add the walnuts to the processor and pulse until they are the size of small pebbles. Add them to the bowl with the breadcrumbs. Add the melted butter, brown sugar, 1/2 teaspoon of the cinnamon, and a pinch of salt and mix until well combined.
Place the pears in a large stainless steel skillet. Drizzle with the maple syrup and lemon juice, and sprinkle with the corn starch, ginger, the remaining ¼ teaspoon of the cinnamon and pinch of salt. Toss to combine. Place the skillet over a medium-high heat and cook, stirring occasionally, until the pears are tender but still retain their shape, about 2-3 minutes. Transfer the pear mixture to a 9-inch pie plate or a ceramic dish.
Scatter the crumb mixture on top of the pears and bake for 30-40 minutes, until the topping is crisped and lightly browned. Allow to cool for 10 minutes before serving.
Makes 6 servings
Serving size: 1 cup
Per serving: Calories 210, Total Fat 8g; (Sat Fat 3g, Mono Fat 7g, Poly Fat 3g); Protein 10g; Carb 62g; Fiber 6g; Cholesterol 0mg; Sodium 125mg
Good source of: Fiber
Copyright 2017 Ellie Krieger. All rights reserved.