Chocolate Almond-Pear Crisp in a Foil Pouch #RSC

• 8 pears, peeled and thinly sliced
• 1 lemon, juice of
• 1 cup oats
• 1 cup brown sugar, firmly packed
• 12 cup almonds, crushed
• 14 cup flour
• 2 teaspoons ground cinnamon
• 14 cup butter, chilled
• 2 cups dark chocolate chips
• Reynolds Wrap Foil
• vanilla ice cream, if desired

1. Place two 1-foot by 2-feet sheets of heavy duty Reynolds Wrap on a work surface, one atop the other to double the thickness.
2. Place sliced pears in center of foil.
3. Sprinkle with lemon juice to prevent browning.
4. In bowl of electric mixer, stir oats, brown sugar, almonds, flour, and cinnamon.
5. Beat in butter until mixture forms coarse crumbs.
6. Stir in chocolate chips, then spoon over pears.
7. Bring up sides of foil to form a sealed pouch.
8. Place in covered grill over medium heat for 20-25 minutes, or bake at 400 degrees for 30-35 minutes.
9. Open pouch and spoon dessert into serving dishes.
10. Serve with ice cream if desired.
11. Serves 6.

lemon, oats, brown sugar, almonds, flour, ground cinnamon, butter, chocolate chips, foil, vanilla ice cream

Taken from www.food.com/recipe/chocolate-almond-pear-crisp-in-a-foil-pouch-rsc-487035 (may not work)