Cooking Light had a "Fire it Up" Grilling contest not long ago, and they selected my Mini Pear Crisps for a layout in their magazine. Since we're all just going outside after winter and enjoying outdoor cooking again, I thought this would be the perfect time to share a unique grilled dessert.
Here are six great things about this recipe:
1. It's so easy kids can make it.
2. It can cook while you're enjoying the main dishes you just barbecued.
3. It's fun to do at a picnic or campout.
4. You can substitute apples for the pears (they can stand in for each other in any recipe, by the way)
5. You have no dishes to wash afterwards.
6. You can top it with ice cream, and that alone makes it a winner.
Scroll down for the photo...
MINI PEAR CRISPS
1 Cup oatmeal
1 Cup packed brown sugar
1/3 Cup flour
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 Cup cold butter
1/2 Cup chopped pecans
1/2 Cup raisins
8 pears, peeled and sliced
vanilla ice cream, optional
1. In a large bowl, stir the first five ingredients. Cut in butter until crumbly. Stir in pecans and raisins.
2. Divide sliced pears among 8 greased, disposable foil tart pans (about 4 inches wide). Sprinkle with oatmeal mixture.
3. Prepare grill for indirect heat. Grill crisps, covered, over indirect medium heat for 15-20 minutes or until pears are tender. Serve warm with ice cream, if desired.