Pear and Brown Sugar Crisp

Contributed by Carly Schutjer

Serves 6

Cooking Time: 70 – 80 minutes

Topping

2/3 c. Flour 5 Tbsp. Butter, softened (not melted) ¾ c. Rolled oats (instant or old-fashioned oatmeal) ½ c. Dark brown sugar, firmly packed PinchSalt

Pear Filing

6 Large pears, Bosc or Bartlett, cored and cut into 1” long by ½” think pieces 1 Tbsp. Fresh lemon juice 2 tsp. Vanilla extract 1/3 c. Light brown or white sugar ½ tsp. Ground cinnamon Pinch Ground Cloves 4½tsp. Cornstarch

Preheat oven to 350 ̊ F

In a large bowl, mix pears, lemon juice, vanilla, light brown or regular sugar, cinnamon, cloves, and cornstarch; toss to combine.

Pour pear mixture into an 11”x7” baking dish or 6 individual ramekins. Cover with topping. Turn oven down to 324 ̊ F and bake the crisp until the top is golden brown and the pears are tender, 70 – 80 minutes. Serve warm or at room temperature.