Butter (heavily) baking pan. I chose to use my large cast iron pan, to bake the pear crumble
I opened and drained 2 pints of canned pears from my preserves, reserving the juice. (NOTE: the pears are from a tree in my backyard and were preserved in a light syrup)
Sweet Batter
Next I made a sweet batter to spread over the pears.
In a small pot combine:
3/4 c packed brown sugar
3 tbsp flour
1/4 tsp cinnamon
1/8 tsp salt
2 tbsp lemon juice
Note: I added a tiny splash of liquid from the pears, on place of the lemon juice. And, I think I use closer to 1/4 cu, making a moister consistency for spreading
Heat to melt the sugar, stirring, and, then, spread the sweet batter over the pears (or just add dollops on top of the pears, which is what I did.)
The crumble
Mix to a crumble:
1 c flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 c buttermilk (or milk with a tsp of vinegar added)
3 tbsp butter
Spread over the top of the pears and batter
Sprinkle a bit more sugar over the top, if desired.
Bake for 30-35 minutes
Adapting:
Can you use honey instead of sugar? I don’t know. Let me know if you try it.
Apples or other fruit instead of pears? Can’t see why not.
for my third batch, I didn’t have any milk, so I used freeze-dried milk and I reconstituted it in reserved pear juice. The result was a cake-like topping instead of crumble and Rick preferred this. So, pear “cake” it is.
Results
The dessert was delicious and passed the test of Rick’s sweet tooth.
It feels so good to eat something that you grew and preserved yourself. ✔️ Home grown ✔️ Home preserved ✔️ Home cooked
- Debbie
Shopping
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