GOOD DAY PEAR CRISP
Pie for breakfast? Not quite, but the fragrance of this dish is so good that even the groggiest grouch will be lured out of bed. Look for ripe pears with out bruises, and keep at room temperature overnight. Cut the butter in a thin slice off the stick for melting evenly.
Provided by Tracey Seaman
Time 20m
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400°F.
- 2. Halve the pear half and core; cut crosswise in slices and place in a 6-ounce custard cup. Squeeze the lemon on top, add the sugar, oats, nuts, butter and then cinnamon and bake for 20 minutes, until bubbly and golden and pears are soft.
- 3. Let cool for 5 minutes and add a dollop of cottage cheese or yogurt.
- In late summer, follow the recipe substituting a ripe nectarine, a plum or two, or a juicy pluot (plum and apricot hybrid), pitted and sliced, for the pear.
- In autumn, use a small sweet-tart Royal Gala apple, but peel, quarter, and core the apple before slicing. Add dried cranberries, dried sour cherries, or raisins, as desired.
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