Earlier this week, my husband came in from work with a big red plastic bag and said, “I got something for you.” I smiled as I opened the bag and discovered pounds and pounds of pears. I thought to myself, “What am I going to do with this many pears?!” As the weekend came, I stood in my kitchen and just stared at the bag; I’ve never cooked or baked with pears. I’ve only eaten them raw or had them in a smoothie, maybe once.
I did a small amount of research on pears. The word “pear” is of the Semitic origin, from the verb “pra” meaning “to bear fruit, multiply”. The pear is native to coastal and mildly temperate regions of the Old World, from western Europe and north Africa east right across Asia. According to Pear Bureau Northwest, about 3000 known varieties of pears are grown worldwide. Also, according to ‘Prescription for Dietary Wellness‘ by Phyllis A. Balch: Pears are good for the lungs and stomach. Key nutrients are found in pears; most of the Vitamin C, as well as the dietary fiber, are contained within the skin of the fruit. Who knew?! 🙂
I’ve made a lot of apple crisp when I was just a newly wed, I thought maybe a pear crisp would be good to incorporate into my desserts. For the rest of the pears, I’ll have to think up something.
- 8 pears, peeled, cored (farm fresh apples or other fruit can be substituted)
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cup all purpose flour
- 1/3 cup sugar
- 1/3 cup firmly packed brown sugar
- 1 teaspoon cinnamon
- 1/2 cup walnuts, finely chopped
- 1 stick butter, melted
- Pre-heat oven to 350 degrees.
Peel, core and slice pears. Place into a large bowl and stir together with 2/3 cup sugar and salt. Set aside.
In a medium-size bowl, combine flour, sugar, brown sugar, cinnamon, and walnuts. Stir together. Drizzled melted butter and stir with a fork until all ingredients are combined.
Place pears into a baking dish and top with crumb topping. Bake at 350 degrees for 40 minutes or until topping is golden brown.