Loaf and PsalmA journal from an improving homemaker

Sweet · Autumn

Cinnamon Pear Crisp

Pears that are a day past pretty, an oat crumble, and a dish that feeds a table without a pie plate.

1 hour · Serves 6 · One 8-inch dish

Pear crisp with a golden oat topping in a ceramic dish

“Every good and perfect gift is from above.”

James 1:17

Ingredients

  • 6 ripe pears, cored and sliced
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1 tbsp flour
  • ¾ cup rolled oats
  • ½ cup flour
  • ¼ cup honey, or brown sugar
  • ¼ tsp fine salt
  • 6 tbsp cold butter, cubed

Method

Making Cinnamon Pear Crisp: Heat the oven to 350°F. Butter a medium baking dish.
Heat the oven to 350°F. Butter a medium baking dish.
Making Cinnamon Pear Crisp: Stir the oats, half cup of flour, remaining honey, and salt. Work in the butter with your fingers until…
Stir the oats, half cup of flour, remaining honey, and salt. Work in the butter with your fingers until…
  1. 1

    Heat the oven to 350°F. Butter a medium baking dish.

  2. 2

    Toss the pears with the 2 tablespoons of honey, lemon juice, cinnamon, and the tablespoon of flour. Spread them in the dish.

  3. 3

    Stir the oats, half cup of flour, remaining honey, and salt. Work in the butter with your fingers until you have clumps ranging from sand to peas. Scatter it over the pears. Do not press it flat.

  4. 4

    Bake 40 to 48 minutes, until the topping is golden and the pear juices are bubbling at the edge. If the top browns early, tent it with foil.

  5. 5

    Rest 10 minutes. The juices thicken as they cool. Spoon it warm.

From the kitchen

  • Very ripe pears need less time and less honey. Taste a slice before you sweeten the whole bowl.
  • A crisp is a good dessert for a night when you also made stew. It does not ask for a rolling pin.

My note

Kept on this device, beside the recipe, for the next time you cook it.

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