Baked Orange and Pear Crisp Recipe

The Hale Groves Team


1 16 ounce can pear halves
¼ cup quick-cook rolled oats
2 tablespoons unsalted butter or margarine, cut into small chunks
2 tablespoons all-purpose fl our
2 tablespoons firmly packed, light brown sugar
1 teaspoon grated Hale orange zest
Pinch of salt
2 Hale navel oranges
2 tablespoons orange flavored liqueur
1 tablespoon butter for greasing baking dish


Preheat oven to 450 degrees.
Place pear halves on paper towel to drain. Slice lengthwise.
In a small bowl, stir together oats, butter chunks, sugar, orange zest and
pinch of salt. Mix until it resembles coarse meal.
With a sharp knife, cut away and discard peel and pith from oranges. Cut
orange sections free from membranes. Toss together orange sections,
pear slices, and liqueur, and place in a buttered shallow baking dish.
Sprinkle dry mixture over the top and bake in center of oven for 15
minutes or until top is crisp and golden. Top with ice cream or whipped

YIELD: 4 Servings

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