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Saturday, March 19, 2011

Pear Phyllo Crisp

Due to popular demand for the Martha Stewart recipe, I will share it here for all to enjoy. Please note that Melissa and I took liberties with the recipe and tweaked it a bit. The following ingredients will make one tray of the crisp. Melissa and I usually make two and then eat half of one before sharing :)

1 ripe pear, peeled and sliced thin
6 sheets thawed phyllo dough
1/2 c rolled oats (Martha says to use pecans... NO THANKS)
1/3 c plain breadcrumbs
1/4 c granulated sugar
1/2 tsp ground cinnamon
1 stick unsalted butter (we used margarine)
1 apple, peeled and sliced thin (we DON'T use an apple)

1. Preheat oven to 400 degrees. Combine oats, breadcrumbs, sugar and cinnamon.
2. Line baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo with melted butter, and sprinkle oats mixture on top. Repeat at least 4 times. Top with remaining phyllo sheet, and brush all over with 2 T melted butter.
3. Slice pear (and apple) thin and arrange in a single layer on the phyllo dough. Brush fruit with butter, sprinkle with cinnamon and sugar.
4. Bake for 14 minutes, checking crisp and rotating pan. If necessary, bake an additional 14 minutes.
5. Cool, cut and enjoy!

It's really really good with vanilla ice cream scooped right on top. Yum.

(Recipe adapted from the October 2010 issue of Martha Stewart Living.)

1 comment:

Thanks for stopping by!