Pear Crumble

This is our second pan of pear crumble in the past three days. I guess you could say we're fans of pear crumble. Perhaps admirers of pear crumble. Or maybe devotees...


Regardless, this is what happens when you decide to purchase a 14 lb. lug of pears in a burst of overzealous enthusiasm to start making homemade baby food - and then realize if you puree 14 lbs of pears, your baby will be eating pears everyday until they are seven years old.

"More pears, honey? No? But you like pears..."

So I've been eating pears for the last couple weeks. Finally, they were at the ripeness point where it was bake 'em or freeze 'em. With autumn in the air, I turned on the oven and we started peeling. Fall baking! Yes, bring it on!

Pear Crumble
It's pretty fool-proof to make a fruit crumble. Trust your judgement and add more/less of whatever if it suits you, or substitute whatever fruit you have on hand.

Fill 8x8 pan with peeled, sliced pears (about 8 medium pears). Sprinkle with 1/2 c. raisins, a couple Tbls. flour, a sprinkle of cinnamon, and enough sugar to coat fruit (about 1/4 c.). (If you have lemon, squeeze a little lemon juice in there too). Toss fruit to coat and mix in raisins. In a separate bowl, mix 1/2 c. oats, 1/2 c. brown sugar, 1/4 c. flour, and 1/4 c. butter (1/2 a stick). Mix until crumbled, sprinkle over fruit, and bake until bubbly and browned, about 40 mins.