Pear Crisp. Yes, for breakfast. I could eat it several times a week if I had an unlimited pear supply but at the current rate, my supply is on its way to being very limited....
What is a crisp?--fruit and oatmeal, essentially, and traditionally considered a dessert. I used to make my crisps with pie filling, but with an added step, I can make use of my lightly sweetened home-canned fruit. Captain Awesome eats his morning oatmeal dutifully and politely, but without anything resembling enthusiasm. Instead of serving a heap of mushy oatmeal with a sprinkling of fruit, I've begun making fruit with a crispy smattering of oatmeal. It's not an entirely new idea, but it is to us and has added a spark of interest (and warmth) to our winter breakfasts.
I used a quart of pears that I canned with an extra light syrup. I measured about 2 T. of cornstarch into a saucepan, then drained the pear juice into the pan and whisked it together.
I then added 1 tablespoon of quick-cooking tapioca.
In a few minutes it was thickened, and no additional sweetener was necessary.
I gently mixed in the pears and poured it into a small casserole.
I started with about 1 cup of rolled oats. I then added and combined together--
a few T. of butter
a sprinkling of sucanat (unrefined sugar)
some ground almonds
(and when I remember) spices, like cinnamon, nutmeg and cloves
I sprinkled the mixture over the top and baked at 350 degrees until it bubbled around the edges. As you can see, this is a vague "recipe" and can be made differently every time and with a variety of fruits.
Bubbling hot and crispy, a pear crisp is one of the nicest ways to start a winter day!