Pear Crisp

Individual pear crisps are simple to make and one of my favorite sweet endings to a meal. This is an easy recipe to either double or reduce to just make enough for yourself. Any small size oven safe bowl or casserole works well for individual servings. Bake the crisps early in the day and reheat them in a low oven before serving. Serve warm with a scoop of LaLoo’s Vanilla Snowflake goat’s milk ice cream.
You can make crisps with apples, berries, rhubarb or a combination of fruit. Strawberry rhubarb is a great combination but you will need to use more sugar for the rhubarb. This recipe was inspired by and adapted from The Pleasures of Cooking for One by Judith Jones. Why not eat well when dining alone? I would make a fruit crisp for dessert and eat the leftovers, if there are any, for breakfast.

Makes 4 generous servings

4 ripe, but still firm pears, peeled, cored and chopped into small pieces
2 tablespoons sugar, depends on sweetness of pears
1 teaspoon vanilla
1/4 teaspoon cinnamon

For the crisp topping

1 stick unsalted butter, cut into small pieces
1 cup all purpose flour
1 & 1/4 cup sugar

Whipped cream or vanilla ice cream

1. Toss the pieces of chopped pear with the sugar, vanilla and cinnamon.

2. Make the crisp topping by rubbing the butter, flour and sugar through your fingers until crumbly.

3. Grease the individual dishes for the crisps. Divide the pear mixture between the baking dishes. Place the crisp topping over the pear mixture and bake in a pre heated 375 degree oven for 45 minutes until light brown and bubbly.


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