Monday, August 30, 2010

The Best Pear/Apple Crisp Ever

I just love the Pionner Woman's website. All her food looks so delicious, but basically every recipe contains at least one stick of butter and a cup or so of heavy cream. Yikes. Surprisingly, she does not weigh 300 pounds. I have no idea how she does it. Maybe doing all those dishes from cooking so much is a good work out. She also lives a few hours away, which is pretty cool too.

On to the recipe... we had some pears to use up, so what do you do with pears that need to be eaten? You make a delicious pear crisp of course. This recipe is from the Pioneer Woman, tweaked a bit by me. It really is yummy. I am positive this would taste delicious with apples, but the cooking time might need to be adjusted.

The Best Pear/Apple Crisp

4-5 pears (PW says to have them firm, but mine were pretty ripe)
2/3 cup sugar (I would leave this out with pears. It was very sweet. With apples(granny smith of course), do 1/4 c. -1/2 c.)
1/4 tsp. salt
a shake or two of cinnamon
1 & 1/2 c. flour
1/3 c. sugar
1/3 c. packed brown sugar
1/2 tsp. cinnamon
1/2 c. walnuts (she put pecans in, but I like walnuts better)
1 stick of butter, melted

Preheat oven to 350 degrees
Peel, core, and dice pears (or apples). Place into a bowl and add desired sugar amount, salt, and cinnamon. Stir

In a separate bowl, combine flour, sugars, cinnamon, and walnuts. Stir together. Drizzle melted butter and stir.

Pour pears/apples into 9 x 9 (or the like) baking dish and top with the crumb topping. Bake for 30 minutes (with apples- depending on the thickness, 45-1 hr.).

Serve with vanilla ice cream. Yum

**picture from the Pioneer Woman**

-amanda abby

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