Triple-Ginger Pear Crisp

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Appears in Cook's Illustrated September/October 2007

Simply substituting pears for apples in this classic American dessert is a recipe for disaster.

SERVES6

TIME1½ hours

WHY THIS RECIPE WORKS

Taking into account how differently pears react with apples when baked into a crisp, we chose firm Bartletts for our pear crisp recipe and avoided a watery outcome by tossing them with cornstarch and lemon juice. We needed a sturdier toppin...

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