Pear Crisp
Crisps and crumbles—they are one and the same—were always a favorite in our family, and I miss having them on a regular basis. But I found it’s very easy to make just one portion in a small casserole dish (I use an onion-soup bowl).
Ingredients
Topping
Garnish
Preparation
Step 1
Peel the pear, core it, remove the seeds, and cut it into rough pieces. Toss the pieces with the sugar in the small baking dish, and sprinkle water over them. Grate a little nutmeg on top. Make the topping by cutting the butter into small pieces. Rub the butter, flour, and sugar together through your fingers until crumbly. Scatter this mixture over the pear, and bake in a preheated 375° oven for 40 minutes. If the topping is not as brown as you’d like it, slip the dish under the broiler to brown lightly. Eat warm, with some heavy cream or a spoonful or so of the creamy top of yogurt.
Variations
Step 2
You can, of course, make this dish with apples, and rhubarb is good, too. In both cases, particularly with rhubarb, you will need to add more sugar to the fruit.
