Passover Pear-Ginger Crisp

Yield: 10 servings

Ingredients

• Filling:
• 1/4  cup  sugar
• 1 1/2  teaspoons  grated lemon rind
• 1  tablespoon  fresh lemon juice
• 1 1/2  teaspoons  grated peeled fresh ginger
• 1/2  teaspoon  ground cinnamon
• 10  peeled Bosc or Bartlett pears, cored and coarsely chopped (about 3 3/4 pounds)
• Cooking spray
• 
  Topping:
• 1  cup  matzo cake meal
• 3/4  cup  packed brown sugar
• 1/4  teaspoon  ground ginger
• 1/8  teaspoon  salt
• 1/8  teaspoon  ground nutmeg
• 1/8  teaspoon  ground allspice
• 1  large egg white
• 6  tablespoons  chilled butter, cut into small pieces

Preparation

Preheat oven to 400°.

To prepare filling, combine first 6 ingredients in a large bowl; toss well. Spoon filling into a 13 x 9-inch baking dish coated with cooking spray.

To prepare topping, combine matzo cake meal and next 5 ingredients (matzo cake meal through allspice) in a medium bowl, stirring with a whisk. Add egg white; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal; sprinkle topping over filling.

Bake at 400° for 30 minutes or until pears are soft and topping is golden.

Nutritional Information

Calories:

270 (25% from fat)

Fat:

7.5g (sat 4.3g,mono 2.1g,poly 0.4g)

Protein:

2.5g

Carbohydrate:

50.5g

Fiber:

0.2g

Cholesterol:

19mg

Iron:

1.1mg

Sodium:

112mg

Calcium:

26mg