Sunday, May 9, 2010

Strawberry Pear Crisp

Strawberries are getting sweeter.  It is amazing how this time of year you can tell they are in season because they smell so incredibly sweet and their color is deeper.  I also love they are for sale at crazy 3 quarts for $5.  It becomes like a game to see how many new ways I can use them.  Last night it is was time for a crisp.  One that is all about the fruit.  Not a ton of sugar.  Not a ton of butter.  Just something really simple.  There is none left.  I am glad that everyone enjoyed it but disappointed they there isn't some left for my breakfast.  One of the many things my mother and I agree upon.  Any leftover fruit dessert is a perfectly acceptable breakfast.  Pie, crisp, cobbler, apple cake.  Happy Mother's Day Mom!

Strawberry Pear Crisp

1 qt of strawberries, rinsed and quartered
2 pears, cored and sliced thin
3 TBS of sugar
2 TBS of corn starch
1 TBS of balsamic vinegar
zest of 1 lemon
juice of 1/2 lemon
1/3 cup of whole wheat flour
1/3 cup of rolled oats
1/4 cup of brown sugar
1/8 tsp of salt
1/4 cup of cold unsalted butter, diced
1 TBS of cold water

Combine the strawberries, pears, sugar, corn starch, vinegar, lemon zest, and lemon juice.  Make sure to mix well.  In a mini-processor, pulse the flour, oats, sugar, and salt together.  Add the butter and pulse a few more times.  Add the water and pulse another few times.  Use the butter wrapper to grease a 9"x9" dish. Pour the fruit filling in and then evenly top with the crisp.  Bake at 400degrees for 45 minutes until bubbly and brown.  Serve with vanilla ice cream if you choose  Enjoy!

1 comment:

  1. Great photo Liz! I can see why it's all gone! Ask Lori about the Paula Dean dessert she made yesterday. Wow....chocolate bread pudding! Excellent, of course, but very Paula! A couple of bites and it was over!


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