pearcrumble.jpg One toothsome morsel being considered for the Nov. 9th meeting of the SSI’s is pear crumble- which maybe ought to be called “Alibi Crumble”.  No fruit in history has ever gotten so much attention, with maybe the exception of Eve’s Apple in the Garden of Eden, than Lizzie’s pear-eating escapades in that hayloft.  The bounty of pears has been harvested and market shelves are burgeoning with Anjou, Bosc, Bartlett, Seckels and other juicy gems of peardom. Next to mutton broth, the noble pear surely deserves its place at all gatherings of the Second Street Irregulars!

Pear Crumble

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
6 tablespoons butter or margarine, softened
3 to 4 pears (5 cups), peeled, thinly sliced
Whipping cream or half-and-half, if desired
  1. Heat oven to 350°F.
  2. Combine flour, brown sugar, cinnamon and cardamom in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
  3. Layer pear slices evenly into ungreased 8-inch square baking pan. Spoon crumb mixture over pears.
  4. Bake for 15 to 20 minutes or until pears are tender and top is browned. Serve warm with whipping cream, if desired.

Makes 6 servings.