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8 servings, 1/2 cup (125 mL) each
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The best varieties of pears for baking are Anjou or Bosc.
If crumb topping starts to overbrown, cover the dessert loosely with foil for the last few minutes of the baking time.
Don't worry if your pears are a bit on the firm side, since they will soften nicely when baked.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.