Recipe: Pear and Ginger Crisp

Funny how you live with someone for almost 20 years and you continually learn new things about them... if you're lucky, anyway.

It's a small thing, but DH popped out with the fact that my pear and ginger crisp is his favourite recipe. I'm hesitant to post a lot of the recipes that I use because they originated in cookbooks and there are copyright laws to contend with.
But this pie/crisp combo is in more than one of my cookbooks and I don't even look at a recipe anymore. During the years I've just learned to throw it together using the quantities that we like for our tastes.

So here's my version... I hope you experiment with your own:

Pear and Ginger Crisp

Filling

6 to 8 pears, peeled, cored and sliced

slivered dried apricots (to taste; I use about eight)

finely chopped fresh ginger (to taste; I use about 3 tbsps)

fresh lemon juice from one lemon

grated lemon rind

@ 2 Tbsps of flour

Topping

Quick cooking rolled oats; about 2 cups
brown sugar (to taste; I use about a 1/8 cup)

melted butter (enough to hold the topping together; I use about an eighth of a cup)

cinnamon (@ 1 tbsp)

Bake at 350 degrees for about 45 minutes.

MANDATORY: eat while warm with a side of vanilla ice cream.

Enjoy!

Vanessa