Fresh Pear Crisp. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 1/2 cup all-purpose flour. 1/3 cup quick-cooking oats. 1/3 cup packed brown sugar. 1 teaspoon ground cinnamon divided. 3 tablespoons reduced Parkay Light stick margarine* cut into pieces. 4 cups sliced peeled pears. 2 tablespoons sugar. 1 tablespoon lemon juice. 1 teaspoon grated lemon peel. 1/2 teaspoon ground ginger. In a bowl,combine the flour, oats, brown sugar and 1/2 teaspoon cinnamon. Cut in margarine until coarse crumbs form set aside. Place pears in a large bowl. Sprinkle with sugar, lemon juice,lemon peel,ginger and remaining cinnamon toss to coat. Transfer to an 8inch square baking dish coated with nonstick cooking spray. Sprinkle with crumb mixture. Bake at 350F for 45-50 minutes or until pears are tender. 9 servings.