You can take the girl off the farm, but you can't take the farmer out of the girl, apparently! I especially love to harvest things. There are two pear trees at a rental house down a couple of blocks from us. For years, I watched the fruit fall to the ground. I can't stand to see fresh produce go to waste! I knocked on the door, asked if I could pick, and the people were thrilled. (These two trees produce many bushels of pears, and it's a lot of picking up, if you don't want them.) And I have learned that pears always fall off green, and only ripen after several weeks on the counter. My patience has paid off, and I have been eating fresh pears daily for weeks now. Even better than that, I have made this fantastic pear cobbler a few times for family and friends. You may want to try it, too.
Pear Cobbler with Cranberry Streusel
Preheat oven to 350. Butter an 8 x 8 inch dish.
4 - 6 pears, more or less depending on size, peeled, cored, and sliced into large bowl. I left mine in large chunks and like a generous amount of pears.
2 tsp. vanilla - Sprinkle over pears and toss.
Next, sprinkle with the dry ingredients, and toss until well-coated. Put in baking dish.
1/4 c. brown sugar (or less Splenda blend)
2 T flour
1 tsp. cinnamon
1/2 tsp. nutmeg
Streusel topping:
1/2 c. butter (I used less. Maybe 1/3)
1/2 c. brown sugar (or less Splenda blend)
1/2 c. flour
1/2 tsp. salt (only if the butter is unsalted)
1/2 - 1c. oatmeal (my addition)
Mix together with hands or pastry blender. Can use the same bowl as the pears.
Toss in 1 c. fresh or frozen cranberries.
Crumble topping over pears and bake 35 - 40 min. or until pears are tender and topping is brown and crunchy.
We eat it with vanilla ice cream, but it is also excellent without. You are going to love this!
See! You really don't have to have life changing news to post!
Love to you all,
Janice
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