Fresh Pear Crisp
2 gallons plus 1 quart Anjou or Bose pears, peeled and sliced
1 cup lemon juice
Spice Sauce, prepared
3 cups brown sugar
3 cups all-purpose flour
3 cups quick cooking oatmeal
3 cups pecans, chopped
2 cups butter or margarine, softened
2 pounds granulated sugar
6 tablespoons cornstarch
2 tablespoons pumpkin pie spice
1/2 teaspoon salt
1 quart water
Crisp: Heat oven to 350 degrees F. Butter two 12 x 20 x 2 1/2-inch baking pans.
Pour lemon juice over sliced pears to prevent browning. Place 4 1/2 quarts in each prepared baking pan. Pour 2 cups Spice Sauce over pears in each pan.
Cover and bake for 30 minutes.
Combine and blend sugar, flour and oatmeal with butter until crumbly; add nuts.
Remove pears from oven and evenly sprinkle half of topping mixture over each pan. Return to oven and bake uncovered until pears are tender and topping is golden brown.
Spice Sauce: Combine sugar, cornstarch, pumpkin pie spice and salt. Dissolve in 1 quart water. Cook and stir until thickened and clear.
Yields 50 servings.
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