A Broadway Thanksgiving: Recipes to Stop the Show

By Playbill Staff
26 Nov 2013

The Encore: Harvest Pear Crisp
Shared by Bill Russell, Tony-nominated lyricist of Side Show

6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon, divided
1/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup regular oats
1/4 cup coarsely chopped almonds (pecans or walnuts are also good)

  • Preheat over to 375 degrees
  • Combine pears and lemon juice in a 2-quart baking dish, toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar and salt in a food processor; pulse a couple times or until combined. Add chilled butter; pulse 6 to 10 times or until mixture resembles coarse meal. Add oats and walnuts; pulse a couple more times. Sprinkle flour mixture evenly over pear mixture.
  • Bake at 375 degrees for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature with vanilla ice cream.