Here’s the thing about a trip to the Emergency Room. In most cases, what you wear stumbling into the ER is what you wear walking out of the ER.
So… what you’re able to throw on as you’re stumbling around your bedroom, trembling like a maniac, halfway doubled over in pain, just trying so so hard to find your favorite scarf… those decisions that you make in those moments, are decisions that you’ll be living with once the ER times are over. It’s not a time to worry about fashion. I know this. Believe me… I know these things aren’t all that important. I’m just saying….
I’m just saying…
If you find yourself leaving the ER wearing the cropped lavender pajama pants that your mother handed-you-down, the cardigan you addicentially shrunk in the dryer, and your furry floppy slippers… the only thing that will be on your mind is how grateful you are for IV medicines and doctors that know things.
And the other thing that might be on your mind is… well, the fact that you’re wearing all of the things that you shouldn’t be wearing… in public. But you’re healthy. You best walk tall.
Enough about all that ER mumbo jumbo.
Look at these pears! We’re going to make them even more delicious than they already are, with love and spices!
Crumbles are the easiest and the most lovely thing to make this Fall. They will make your house smell INCREDIBLE!
The secret to an awesome crumble? Extra crumble! I add a hearty amount of crumble topping right into the fruit. Just… yes!
Baked up. Sweet living. Just look at this. It’s like breakfast made best friends with dessert.
This crumble is sweet and tender. The cranberries add just the faintest note of tartness… and that beautiful cranberry color.
So simple and so satisfying.
If you can’t make this crumble during this bonkers holiday weekend… please give yourself some time to make it in December. Dreamboat major.
Speaking of the holiday weekend. It’s almost Thanksgiving here in the states.
I know nothing about turkey… but I can tell you a thing or two about bread, pie and cake.
(from top left to bottom right)
Pear Spice Cake with Walnut Praline Topping
Dad’s Perfect Sweet Potato Pie
Honey Cranberry Cornmeal Quickbread
Pear and Cranberry Crumble
makes 1 8×8-inch dish
For the Filling:
4 ripe but still firm pears (I prefer Bosc or D’Anjou pears)
1 heaping cup fresh cramberries (I meant cranberries)
3 tablespoons raw sugar (granulated or brown sugar will also work)
1/2 teaspoon ground cinnamon
sprinkling of fresh lemon juice
For the Topping:
1 1/3 cup all-purpose flour
1 cup brown sugar, packed
1/3 cup raw sugar (just use more brown sugar if you don’t have raw)
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/3 cup oats
1/2 cup (1 stick) unsalted butter, softened to room temperature and cut into cubes
Place a rack in the center of the oven and preheat oven to 350 degrees F. Take out an 8×8-inch baking dish and set aside.
First prepare the filling. Cut the top stem and bottom butt off of each pear. The bottom will give you a stable base to peel the pears. Use a small paring knife to peel the pears. Slice each pear in half. Use a small teaspoon to gently run down the length of the inside of the pear, removing the fiberous inside spine, and then scooping out the seeds. Dice the pears into hearty bite-size chunks and place in baking dish. Pour cranberries into dish. Top with sugar, cinnamon, and lemon juice. Toss lightly and set aside.
Next prepare the topping. Whisk together flour, brown sugar, raw sugar, cinnamon, nutmeg, salt, and oats. Add unsalted butter and incorporate with your fingers. Work the butter into the topping mixture until it is well incorporated and some butter bits are still the size of oat flakes or small peas. Add about 1/3 of the topping mixture to the pear and cranberry mixture. Toss to incorporate. Place the remaining topping on top of the mixture.
Bake for 40-45 minutes, until bubbly and delicious smelling.
Remove from oven and allow to cool for about 20 minutes before serving. This dish is perfect served warm with vanilla ice cream.
Crumble lasts for up to 3 days, covered, in the fridge.
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