Triple Ginger Pear Crisp

Using three kinds of ginger in this pear crisp – fresh, crystallized and ground – serves up a dimension of flavor that sets off the flavor of perfectly ripe pears.

Topping
1½ cups all-purpose flour
1 cup granulated sugar
1 cup old-fashioned oatmeal
¼ cup packed brown sugar
¼ teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small chunks
Filling
2 tablespoons brown sugar
2 – 3 tablespoons all-purpose flour (or more if pears are very ripe)
1 teaspoon cinnamon
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1½ tablespoons finely minced fresh ginger
¼ cup ginger chips or coarsely chopped crystallized ginger
10 Bartlett pears (about 4 pounds), peeled, cored and sliced

Preheat oven to 400 degrees. Combine flour, granulated sugar, oatmeal, brown sugar and salt. Work in butter with electric mixer or by hand until topping resembles coarse meal and no large pieces of butter are visible. Set aside.

To make filling, combine brown sugar, flour, cinnamon, nutmeg, cloves, ground ginger and salt in a large mixing bowl. Add fresh and crystallized ginger and toss to coat. Add pear slices, turn to coat, and add more flour if pears are very ripe with visible liquid. Pour into buttered 2-quart baking dish and cover with topping. Bake until fruit bubbles around the edges and topping browns, about 45 to 55 minutes.

Serves ten.