Passover Pear-Ginger Crisp

• Filling:
• 1/4 cup sugar
• 1 1/2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons grated peeled fresh ginger
• 1/2 teaspoon ground cinnamon
• 10 peeled Bosc or Bartlett pears, cored and coarsely chopped (about 3 3/4 pounds)
• Cooking spray
• Topping:
• 1 cup matzo cake meal
• 3/4 cup packed brown sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1 large egg white
• 6 tablespoons chilled butter, cut into small pieces

1. Preheat oven to 400u0b0.
2. To prepare filling, combine first 6 ingredients in a large bowl; toss well. Spoon filling into a 13 x 9-inch baking dish coated with cooking spray.
3. To prepare topping, combine matzo cake meal and next 5 ingredients (matzo cake meal through allspice) in a medium bowl, stirring with a whisk. Add egg white; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal; sprinkle topping over filling.
4. Bake at 400u0b0 for 30 minutes or until pears are soft and topping is golden.

filling, sugar, lemon rind, lemon juice, ginger, ground cinnamon, bartlett, cooking spray, topping, matzo cake meal, brown sugar, ground ginger, salt, ground nutmeg, ground allspice, egg white, butter

Taken from www.myrecipes.com/recipe/passover-pear-ginger-crisp (may not work)