Pear Crisp for Two // Wit & Vinegar

Fall came on to me strong you guys. One day it was all hey sunshine then today I woke up to rain and I was like, whoa fall take it easy. I just broke up with Summer and you’re already trying to get to second base? Pump the brakes.

I’m first-dating fall with some baked fruit plus carbs on top. I have yet to open the can of pumpkin in my cupboard because I know when I do it’s gonna be like that part in Ghostbusters where the machine is reversed and the ghosts get out and then I’ll just be lying in the middle of my kitchen floor cryeating every pumpkin baked good imaginable. That can’t happen unless I’m on a reality show.

Pear Crisp for Two // Wit & Vinegar

This pear crisp for two is good for holding off the pumpkin. It still tastes like fall, is perfect for the cooler weather/rain attacks, and pears are super cheap right now. You can go out and make this dish for like $3. Cheaper than a pumpkin spice latte.

Go on and get it.

Pear Crisp for Two

verrry slightly adapted from Joy the Baker’s peach cobbler for one

2 ripe pears*

1/4 c all-purpose flour

1/4 c packed light brown sugar

3 T old-fashioned oats

1/4 t cinnamon

pinch of salt

2 T chopped walnuts

2 tablespoons cold unsalted butter, cubed

2 T dried cranberries, optional

*On a scale of ‘ohmygod I could kill someone with this’ to ‘ohmygod juices everywhere’ you want the pear to be a 5.

Preheat the oven to 350

Wash pears and set aside. We’ll make the topping first, then prepare the pears so they don’t brown.

In a medium sized bowl combine the flour, sugar, oats, cinnamon, salt, and walnuts. Use your fingers to work the butter into the mixture until the butter is roughly the size of peas. Mix in the dried cranberries if you’re using them.

Peel the pears, halve the pears, and use a mellon baller or a teaspoon to scoop out the seeds and use a paring knife to remove any extra of the stem or that weird part on the bottom of the fruit.

Place pears in a small baking dish, 8×8 square or a pie dish works just fine, cut side up, then top with crisp topping. Bake for 25-30 min until the top is golden brown and the fruit is cooked. Serve with a big ass scoop of vanilla ice cream.

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