Pear Crisp ‘n Crumble
By Fairin, October 2, 2012, In
- 8 to 10 medium Bartlett Pears (Peal, core and sliced length wise)
- 1 tablespoon Lemon Juice (Fresh squeezed is best)
- 1/4 teaspoon Nutmeg (Grate the nutmeg or use ground nutmeg, if you must)
- 1 cup Rolled Oats (Use gluten free rolled oats for a GF diet)
- 1 cup Light Buckwheat Flour (Use Acadian light buckwheat flour for GF or use Unbleached wheat flour)
- 1/3 cup Cane Sugar (Can substitute 1/4 Cup honey)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt
- 1 stick Butter (room temperature) (Or use 1/2 a stick if you prefer low fat. Or substitute1/3 cup canola oil )
- Pile pear slices in a 9″ round pie plate. Fill about 1/2 ” above the top of the pie plate use a few apples if you like or if you run short of pears. It’s a lovely combination of flavors.
- Drizzle with lemon juice and sprinkle with the freshly grated nutmeg. Grate the nutmeg directly over the pears, if you have confidence in your sense of a light dusting of nutmeg. For those new to using fresh nutmeg be cautious and measure first. Let the filling rest while you create the topping.
- Stir rolled oats, flour, sugar, cinnamon, and salt to mix well. Cut in the soft butter until uniformly mixed in small pea sized crumble. Or you can melt the butter over very low heat and sir thoroughly into the dry mixture. This melted butter option gives a uniform texture rather than the crumble look. This is a good place to mention, for health’s sake use Organic or non-bht butter or non-GMO certified Canola oil. I use organic cane sugar because, at this time, all beet sugar is thought to be GMO. * To substitute honey just omit the sugar and blend the honey with the soft butter and proceed as above.