chocolate ginger pear crisp (also directions for gluten free)

I read blogs.  I actually got this idea from Lucullian's blog.  I love her pictures, which is really why I read it, but this is one of the few times I thought a recipe was something I was interested in.  I took my most favorite crisp recipe and changed it.  There is just a hint of ginger here.

I do not like oatmeal in my crisp topping, which I know is very common but it is not here.  The gluten free option is rather good.  I usually use a mixture of amaranth, sorghum, teff, tapioca starch and potato starch.  The texture with the gluten free flours is more similar to someone using quick oats in their crisp topping.  It is a cause for laughter.

Chocolate Ginger Pear Crisp

4 pears, peeled, cored, and sliced

1 cup semi- sweet chocolate chips

1/2 cup butter

3/4 cup sugar

2 teaspoons ginger

1 cup flour or 5 ounces of gluten free flours 

Preheat oven to 350 degrees Fahrenheit.

In a saucepan, put the chocolate and butter.  Heat on low heat until the chocolate is melted.  Add the sugar and ginger.  Mix well.  Mix in the flour.  Set aside.

In an 8 x 8 square pan (or something similar), put the pears.

Sprinkle the chocolate mixture over the pears.

I try to completely cover the pears.  Sometimes it is harder then others depending who is walking through the kitchen and snitching bits.

Bake for 45 minutes or until golden bits or pulls back from the sides.

Serve hot or cold.  With cream or ice cream if you wish but this is decadent enough we did not even try.

Do try to share (grin)