I woke up knowing that I wanted to spend my day in the kitchen. I got up, I made corn dogs for C’s lunch, I made chicken meatballs for C’s lunch, I separated a ton of meat for the freezer, reseasoned a cast iron pan, then I made stuff for dinner, and this pear crisp. Next time i made it though, I’ll be making some changes. I told ya’ll before that this crumble business is just not something I can do. I tried all kinds of stuff and it all melts down and i get this weird looking sloppy type look (see above photo). The crisp just didn’t have enough texture. Next time I want to add a little bit of oatmeal. I think that’d be a nice textural compliment. I like pears, but I think I let these get a little too ripe before using them. I’d strongly urge you to use pears just before they get to their ripe stage, but not hard…that weird soft but firm stage is perfect. Try it either way, tell me what works for you! Enjoy ya’ll!
3 cups pears, peeled, cored, and sliced
3 Tablespoons water
1 Tablespoon lemon juice
1/2 cup sugar, divided
1/2 cup plus 2 tablespoons all purpose flour, divided
1 teaspoon cinnamon, divided
5 Tablespoons chilled butter
1/4 cup brown sugar, packed
Combine pears, water, lemon juice, 1/4 cup sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon. Toss to mix. Spread in a 8×8 baking pan sprayed with non stick vegetable spray. In a separate bowl, cut butter, brown sugar, and remaining sugar, flour, and cinnamon until crumbly. Sprinkle over pear mixture. Bake at 350 degrees for 45 minutes, or until pears are tender.