In the spirit of seasonal eating I made these one night. Pears are everywhere, and now days there’s more and more to choose from. These pears however are my personal favorite. I had these lingering and bruising at a rapid pace though so they needed “fixin”. The kids just did not want to touch them because they were oogie looking. Although I tried to explain they were S’POSED TA be brown, no one bought it and although pears are about the only fruit I’ve ever seen Stephen eat raw he did not touch them. I remember them from when I was a kid, my pappy (step moms dad) always liked these…at least thats what I seem to remember. I always called Bosc pears brown pears and never really thought much of baking with them until I realized if I didn’t bake them I’d end up with pear sauce…and god knows I do not need any more sauce. I’m up to my ears in applesauces.
So I rummaged through my freezer for my frozen crumbs, cut the pears in half removed seeds and tossed them in. Easy, delicious and remarkable. Having a stash of seasoned crumb topping in the freezer really is a great way to toss together a pie or crisp in a second. Although the worlds filled with pre-packaged conveniences its really not much harder to prepare your own crumbs, or your own pie crusts for homemade fast food.
Great on pies, crisps or cakes. A good variation would be using hazelnut liquor and hazelnuts, or walnut extract/liquor and walnuts. (we have nut allergies though so I tend to use almonds most often)
- 1/2 cup dark brown sugar
- 1/2 cup un-bleached all purpose flour
- 3 tablespoons vegetable shortening or butter
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1/2 cup slivered almonds
- 4-6 bosc pears, you could use any pear or even apples
- Almond Streusel
Preheat oven to 375 Lightly grease a baking dish. Cut fruit in half lengthwise, remove stem and gently spoon out the seeds. This will make a little well in the middle of each pear. If you plan to make these in advance you will want to rub each piece of fruit with lemon juice to prevent browning. Take streusel and pack into each pear. Place on baking dish and bake 25-35 minutes until the pears have softened and the crisp has caramelized.