Coconut Pear Crisp

1 1/2 c. corn flakes
1 1/2 c. shredded coconut (sweetened or not)
1/2 c. unbleached all-purpose flour
1/2 tsp. baking powder
1 pinch salt
3/4 c. sweetened condensed milk
1 tsp. vanilla extract
Pear Filling:
1/2 c. brown sugar
2 Tbsp. unbleached all-purpose flour
10 ripe but firm Bartlett pears, peeled, cored and cut in 12 pieces each
2 Tbsp. Sicilian Lemon White Balsamic Vinegar

With the rack in the middle position, preheat the oven to 180°C (350°F). In a bowl, combine the dry ingredients. Add the condensed milk and vanilla. Mix well. Set aside.

In a large bowl, combine the brown sugar and flour. Add the pears and the lemon balsamic vinegar. Mix well. Spread in a 9 x 13-inch baking pan. Add the topping, spreading it over the filling with moistened fingertips. Bake until golden brown, about 35 minutes.

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