Friday, April 1, 2011

Pear Crisp

I love dessert!  I love fruit desserts.  I love simple, fruit desserts.  Insert this dessert.  Fresh, juicy pears.  A bit of sugar.  Add the crunch of pecans.  Top with creamy vanilla ice cream.  Indulge.  Don't feel guilty, because, you are eating fruit, after all.

Want an easy pear-ripening tip?  Ok.  This is courtesy of my sister, who is a biology and chemistry double-major.  Place your fresh (and often rock-hard!) pears in a brown paper sack.  Fold the sack closed and let set at room temperature for a couple of days (or really, until you are ready to use your pears).  The gases released from the pears inside the sack will ripen them to perfection. 

Pear Crisp
Source:  The Pioneer Woman

4-5 whole large Pears
⅔ cups sugar
¼ teaspoons salt
Topping Ingredients
1-½ cup flour
⅓ cups sugar
⅓ cups firmly packed brown sugar
½ teaspoons cinnamon
½ cups pecans,  chopped
1 stick butter, melted


Preheat oven to 350 degrees.

Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.

In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.

Pour pears into a baking dish; top with crumb topping.

Bake at 350 degrees for 30 minutes.

Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.

Serve warm with vanilla ice cream.

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