I was speculating about pear crisp earlier, and it turns out that I can, in fact, make pear crisp. And now so can you:
Grease a 9x13 baking dish. If you use the 8x12 that works really well for lasagna, you will end up mounding topping up for the baking process. Ask me how I know. Anyway, it's okay that way, but you have to mound carefully so it doesn't overflow. 9x13 is better. Preheat the oven to 350.
The fruit part: 6 Anjou or similar pears, peeled, cored, and sliced
1 T sugar
2 t cinnamon
2 t lemon juice, plus a little extra for good measure
Toss together in a large bowl. Arrange in the baking dish.
The topping part: 1 3/4 c. flour
1 1/4 c. oats
2 1/4 c. brown sugar
1/8 t. allspice
1/8 t. cinnamon
1/8 t. nutmeg
walnuts to taste, or pecans, or whatever
1 c. cold butter, oleo, or other shortening (I used shortening to make the whole thing vegan-safe.)
Mix together the dry ingredients. Grate butter through a large grater into the bowl, stirring occasionally so the butter doesn't all clump together at the top. Spoon (mound) over the fruit mixture.
Bake 45-60 minutes.
The recipe I started out with was just plain wrong in so many ways. But I fixed it.
It has been an exceptionally people-y day, and in addition to the crisp I made salads and a mushroom risotto, so it ended up kind of kitchen-y, too. So I think it's going to be time to sprawl out on the bed and read A Civil Campaign soon. And drink water: I've had a really dry throat in the last few days, and I don't know why. And then tomorrow I will call the chiropractor and get back to short stories or possibly, if I am weak, The Mark of the Sea Serpent. So.