This week’s recipe begins with a topping that you can use in many different ways. Don’t like pear? Exchange them for apples! Don’t want berries? Pick a different fruit, or check out our next recipe — Dutch Apple and Pear Pie — which uses the same topping.
Pear and Berry Crisp
David Davenport
Bloomington Cooking School
Topping:
1 1/2 cups flour
1/2 cup sugar
1 1/4 sticks salted butter
1 cup walnuts, finely chopped
1) Combine flour and sugar.
2) Slice the butter into small pieces and cut it into the flour mixture. Then fold in walnuts.
Filling:
3/4 cup sugar
1/2 cup corn starch
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 bag frozen mixed fruit
3 pears, pealed, cored, and sliced
1 lemon, juiced
Rum, to taste
1) Thoroughly combine dry ingredients. Then thoroughly combine wet ingredients and combine the two. It can be helpful to measure the fruit by first filling the baking dish and using that amount.
2) Place in baking dish and cover with topping mixture.
3) Bake in 375ºF oven for about 35 minutes. Check to see if fruit slices easily. It will most likely be about 45 minutes.
