Monday, September 19, 2011

Individual Pear and Honey Crisp

This was my first attempt at making a crisp with a different type of topping, and I think it turned out pretty well! It was fairly liquidy, so you really want to eat it almost right away. The topping also did not stick together as much as the usual one, which I think was okay. Next time, I think I'll put less apple jelly in the filling and less butter in the topping and see what happens.

1 large or 2 small pears
1 and 1/2 tablespoons apple jelly
20g rolled oats
dash cinnamon
1 tablespoon butter, melted
1/2 tablespoon liquid honey (I used wildflower)
pinch of salt
1/2 to 1 tablespoon chopped walnuts (optional)

you'll also need:
an oven-proof onion soup bowl (or other individual sized cooking container)
baking sheet lined with foil (optional, for easy cleanup)
small bowl for mixing topping
cooking spray

1. preheat the oven to 350 F and spray your baking dish with cooking spray. With a sharp knife, peel and slice the pears, placing them into the dish (and making sure there's no core in there). Add the apple jelly and stir to coat the pears. Try and arrange them evenly. [note: I used apple jelly because the one we have has sort of a honey-like flavor and texture. You could use any jam or jelly you think would go well.]

2. in a small bowl, combine the oats with the cinnamon and salt. Stir to mix. Add the honey and melted butter, mixing until everything is coated and glossy-looking. Spoon the topping onto the pears, trying to make it evenly distributed.
3. sprinkle the chopped walnuts on top of the oat mixture. Place the baking dish on the baking sheet and put them in the oven. Bake for 20 to 25 minutes, until the filling is bubbling and the topping is browned. Once it's done, give your crisp a few minutes to rest so it doesn't burn you, then enjoy!

I made this recipe up on the basis of the one I did before.

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