I’m so thankful I learned this invaluable lesson from my mom as I was growing up. There’s something….. satisfying…. about knowing how to make do. I think I would’ve given up a long time ago if I’d never learned how to effectively substitute. It’s useful in so many areas of homemaking!
We have 3 pear trees. This is the first time I’ve had a chance to harvest them and I was really excited at all the possibilities! The prime time for picking came at a very inopportune moment though (read my previous post), and I haven’t had the energy or ability to pick and/or cook them much. The trees aren’t huge, and I only picked what I could reach from the ground, but I still have more pears than I know what to do with! They’re ripening faster than I can use them up. I have enjoyed trying new recipes though. With the first ones I picked 3 weeks ago, I made William Tell’s Never-Miss Apple Cake. It was delicious!
I determined to do something with some of them before they all go to waste. Today, I decided to make a pear crisp because it’s simple and I had everything on hand…. I thought. I had bookmarked Paula Dean’s Pear Crisp on Pinterest, but after reviewing the ingredients, I realized I didn’t have enough butter. I remembered a rhubarb crisp recipe I had in a cookbook so I decided to combine the two. I used Paula Dean’s recipe for preparing the pear filling, and the other recipe for the crumb topping. As I mixed ingredients for the topping, I realized I didn’t have nutmeg (I could’ve sworn I had nutmeg!) so I used my Pampered Chef Cinnamon Plus in place of the cinnamon and nutmeg. So the recipe ended up going something like this:
- 12 large pears
- 1/2 cup water
- 4 tbsp lemon juice
- Core, peel, and slice pears. Combine with water and lemon juice in a 9×13 pan.
- 3 cups oats
- 1/2 cup whole wheat flour
- 1 cup brown sugar
- 1 rounded tsp Cinnamon Plus
- 1 stick butter, cold
- Combine dry ingredients. Cut in butter using a pastry cutter or 2 knives until the butter looks like little pearls covered with flour. Sprinkle evenly over fruit, do not press. Bake at 350 for 45 minutes.
It turned out pretty good! I think the pears need to be seasoned a bit as well as the topping though. I’ll try that next time. 🙂