Sunday, May 6, 2012

Pear Plum Crisp

First of all, let me be clear.   I believe in dessert for breakfast.   Especially fruit stuff.  Fruit desserts are much easier to rationalize for breakfast than, say, chocolate cake.

So we have a lot of pies and crisps for breakfast. 

Crisps are easy because all you have to do is cut up the fruit, sprinkle on some sugar if you need it and toss on a topping.   Easy squeezy.

We had a few plums in the fridge that needed to be eaten, but there were only five of them.   I cut them up anyway but I needed something else to add to it.  A can of pears!

And we have a jar of tapioca granules that I picked up at Freedom Country Store, just north of Worthington.  Tapioca granules make good thickener.

This is what I did:

Pear-Plum Crisp
  • 1 can pears [29 oz.] in heavy syrup
  • 5 plums, cut up and seeded
  • 2 Tablespoons tapioca granules [or flakes]
Preheat oven to 350.  Grease the bottom of an 8x8 pan or casserole dish.   Put plums in the bottom of the dish.    Open the can of pears and put a few of the pears on the plums, leaving the syrup.   Stir the tapioca granules into the syrup and pour over the fruit.    Sprinkle on the crisp topping.  Bake for 50 minutes or until bubbling and browned.   Serves 9.

Crisp Topping
  • 1/4 C sugar
  • 1/2 C flour
  • 1/2 C oats
  • 1/4 C butter
  • dash cinnamon
  • dash salt
Mix everything together with a pastry blender or food processor.  I always use the pastry blender.  Eric always uses the food processor.   I told him it's a guy/power tool thing.  He told me it's a 20th century kind of thing and since we're now in the 21st century, I'd better catch up.

Whatever.

If you use the pastry blender, leave the oats out until everything else is chopped up nicely.   Then stir in the oats.   Eric says if you just use the food processor, you don't have to remember to leave the oats out.  You can just toss it all in.

He's got a point. 


Note:  Even with the 2 Tablespoons of tapioca, it could still have been a bit thicker.   If you want thick, then bump up the tapioca to 3 Tablespoons instead of two.

3 comments:

  1. There's a strawberry crisp in my future... thanks for the inspiration!

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  2. That looks mighty gorgeous. And you know what else is gorgeous? Doing this with peaches and raspberries. My Number One Son did it yesterday and we ate it on pancakes. Oh. My. Heart. I'm going to take a leaf out of your book and make it into a crisp. WIth a pastry blender.

    ReplyDelete
  3. I can justify chocolate for breakfast! It's got health benefits AND caffeine. ;D

    ReplyDelete

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