Wednesday, November 12, 2008

Pear Crumble

Oven-baked pears topped with whole oats are a warm sweet dessert for a chilly fall night. 99c only Stores have been stocking 2 lb. bags of Bartlett pears for the last few months and a carton of whole oats are inexpensive at any store. A large can of sliced pears in syrup and a few slices of butter add moisture to the whole oats crumble topping. Any firm fresh fruit will work with this recipe, including peaches and apples. Baked desserts are not the Chef's forte, but when fresh fruit is involved, it's time to get out the oven mitts.


Pear Filling  
2 lbs Bartlett pears - core all and peel some of them, skin-on is OK
1/4 cup brown sugar
2 tablespoons lemon juice
1 tbsp. flour
1 lb. canned pears (heavy or lite syrup)
*Extra filling ingredients include 1/2 cup of raisins, pecans or walnuts 

Oatmeal Topping
1 1/2 cups oats (any type)
1 tbsp. brown sugar
1/4 cup of flour
1/2 teaspoon cinnamon (optional)
4 tablespoons vegetable oil or 1/2 stick butter

Directions
Preheat oven to 350°F. Add fresh sliced and canned pears, lemon juice, flour and brown sugar to lightly oiled deep-dish "bread loaf" pan, reserving 1 cup of syrup. In a bowl mix oatmeal, flour, cinnamon and oil or butter and drizzle pear syrup into oatmeal topping. Place oatmeal topping mixture over pears and bake uncovered for about 45 minutes.


 Next up, a new video: "Corn Dog Party!" This video provides the lowdown on preparing a fun 99.99 cent appetizer sure to please your most jaded reveler!

2 comments:

GretchenX said...

Can I ask why it's always quick cooking oats? I make regular "slow" cook oatmeal for breakfast, and I wonder if I can just use that instead?

Billy Vasquez said...

Hi Gretchenx,
Any type of oats are fine as they all toast up nicely.

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