We are still cooking with Tessa Kiros over at IHCC but this
weeks theme is "from the orchard". With Fall in the air this
yummy Pear Berry Crisp just seemed to shout "make me"
from Tessa's Apples for Jam cookbook. I loved that it was
so fast and easy to make. I told Jim that this is a perfect
dessert to have for company this Fall because you just throw
it together and your house smells heavenly while it's cooking.
Pear Berry Crisp
3 large pears
1 cup mixed berries
1/3 cup sugar
1 2/3 cup all-purpose flour
1.4 cup light brown sugar, firmly packed
1 stick plus 3 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 cup pecans, finely chopped
Preheat oven to 375 degrees.
Spray a 9x13 pan with non-stick cooking spray.
Peel, core and slice the pears and lay them in your dish.
Scatter the berries over the pears and sprinkle 1/2 of the sugar over them.
Mix together the flour, brown sugar, and the rest of the sugar in a bowl.
Add the butter and vanilla and mix well with your hands until mixture looks
a little clumpy and sandy.
Scatter the flour mixture over the fruit in a nice thick layer. Sprinkle with pecans.
Bake for 45 minutes or until golden brown.
Serve with vanilla ice cream.
I of course, used 3 lovely ripe fresh pears but I happened
to have a package of frozen mixed berries in my freezer
so I used that. Talk about easy! I did change the recipe
just a bit though. I added chopped pecans to the topping.
Hey..... what can I say, we Oklahoma's add pecans to just
about everything! It was delicious and it really hit the spot
on this cold rainy Sunday evening.