i was recently gifted a massive bag of pears and apples from a friend’s backyard to make pear butter, and quickly realized given the quantity of fruit provided, we were in for a little more than just butter.

i had every intention of making a pear pie, but didn’t quite have time to make pie crusts. so i settled for a crumble - which is to pie, what fritatta is to quiche. (does anyone else remember those SAT questions?)

this crumble was DEFINITELY the right call - served warm it is sweet, cinammon-y, with just the right amount of texture from the topping. all kinds of fall in your mouth.

recipe adapted from the pioneer woman

| ingredients |

4-5 large, firm pears

2/3 cups sugar

1/4 teaspoon salt

1 tsp pumpkin pie spice

2 tsp cinnamon

1/2 tsp cardamom

optional: homemade salted caramel sauce

for topping:

1 cup flour

1/3 cup sugar

1/3 cup brown sugar

1/2 teaspoon cinnamon

2/3 cup oats

1 stick butter, melted

| method |

preheat oven to 350 degrees and butter a pie or quiche dish.

peel, core and cut pears into equal pieces - approximately 1/2 inch in size. toss the pear pieces in the sugar and spices.

in a medium sized mixing bowl, combine the dry topping ingredients, then drizzle the melted butter in. stir until you get large crumbles.

dump the pear pieces into your prepared pie pan, top with a couple spoonfuls of caramel (optional) then layer the crumble topping over the entire dish.

bake at 350 for 30 minutes - then turn the oven off, and leave the crumble in 10 minutes more, allowing the top to crisp/brown a little.

serve warm with fresh whipped cream or a scoop of vanilla ice cream.

i was toying with the idea of gifting salted caramel sauce this year for christmas (yes, you heard me. christmas.) that was until i leafed through some caramel recipes. there were so many precautions about burning the caramel, or burning yourself with molten sugar, or other potential disasters that intimidated me out of trying it. i have this totally paranoid fear of setting my kitchen on fire, or even of setting my smoke alarm off. i also have a tendency to pull things a little early when i’m antsy, and feared i wouldn’t cook my caramel long enough to get that rich, delicious color.

regardless, i gathered my courage and followed the recipe for this batch, which a) was WAY easier than i expected, b) tastes AMAZING, c) is responsible for my clothes fitting tighter this week and d) is absolutely being gifted this year. if e) all of the above sound great to you, whip up a batch and if you’re not interested in sharing, this recipe is literal awesomesauce stirred into/dipped with/drizzled over:

coffee or hot chocolate (ahem…like this homemade caramel latte)
drizzled inside an apple pie
yogurt
pumpkin bread
ice cream
cheesecake
as a topping for cupcakes (like this psl variety)
apple slices
oatmeal carmelita bars
cinnamon rolls

recipe and tips can be found here at wicked good kitchen