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Pear Blueberry Crumble

09/12/2011

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When my folks came to visit us a couple of weeks ago, we went to an orchard up the road. We were hoping that they would have blueberries, but we were well past their picking time. What they did have was pears. Lots and lots of pears.

I don’t think that I have ever seen so many pears in one place. They had tons of different kinds—asian varieties, cooking pears, and dessert pears. I couldn’t really tell which was which, I just know that they were all delish.

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By the time we got home, we had about 20 pounds of pears. What in the world was I gonna do with that many pears? The folks took about 10 pears home. That left me with about 40 pears to do something with. I had never cooked with pears, so I immediately got started looking up pear recipes! Who knew there were so may pear treats out there?!? All of them sounded yummy—except for that whole blue cheese in a pear thing. Yuck. Who looks at that and thinks yum??

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Looking around the kitchen, I knew I had all of the ingredients to make a crumble. Summer is drawing to an end, fall is in the air and a crumble is a perfect warm, spicy treat. Besides the fact that a crumble—or crisp, whatever you want to call it—is easy to eat, they are also super easy to make.

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I mixed up the oats, flour, and spices and then used my fingers to cut in the butter until it was a crumbly texture. I put about a tablespoon of the mix in the bottom of the ramkin and pressed it out flat.

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I tossed the diced pears and blueberries with some lemon zest and the juice of half a lemon. The lemon always adds a nice brightness to fruit dishes. Then the mix was put in the bowls and topped with more of the crumble mix. I put the bowls on a silpat on a cookie sheet and into the oven they went. I was so glad that I remembered the silpat because they bubbled over and made a mess all over the pan.

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They baked for about 20 minutes and came out bubbly and smelled oh-so-good! The topping was crunchy and the fruit was sweet and still a little crunchy. The blueberries were cooked, but not mush—they popped when you bit them. I loved the way that the blueberries dripped down the side of the ramkin. These are an easy, tasty dessert that is perfect for those upcoming fall nights! Enjoy!!

Pear Blueberry Crumble

Ingredients

3 pears, pitted and diced

1 small package of fresh blueberries

1 lemon

1/8 cup white sugar

Crumb Topping

1 cup flour

1 cup dark brown sugar

1 cup quick cook oats

1 tablespoon of cinnamon

1 teaspoon of allspice

2 sticks cold butter-diced into small pieces

Directions

Preheat the oven to 350

Place diced pears and blueberries in a bowl. Squeeze the juice from half of one lemon and the zest over the fruit. Sprinkle with the white sugar and carefully mix together—you don’t want to break the blueberries.

Mix the flour, oats, spices and brown sugar together in a bowl. Add in the diced butter and work it into the mixture using a pastry cutter or your fingers. You want the mix to be uneven and crumbly, but to have all of the butter mixed into the oats and flour mix. Once it is mixed, spread a tablespoon of the crumble in the bottom of each ramkin. Top with the fruit mix and then put the rest of the crumble on the dishes.

Bake the crumble on 350 for about 20minutes. Once you start to smell it and the top is bubbly and brown, it is ready. Let cool for about 10 minutes before serving. Top with vanilla ice cream, or serve as is. Makes six ramkins.

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Meg

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