After a stressful doctor visit to check out Alistaire’s head I was exhausted. He banged his head pretty good the other day and we wanted to make sure everything was OK. It isn’t like the big lump seems to bother him, he is happy as can be and went right on with life after it happened, said lump was still as big as the day before. The feeling is it is a whopper of sub-dermal edema. And that he may have it for another week or two. Lots of hugs and kisses to him. Part of being a big boy and furniture cruising. On the other hand, he is 23 pounds, 9 ounces now!
Stress is something I can burn off in the kitchen. Creating, cooking, it really helps…..
A bag of mixed pear varieties came home with me and as it ripened I thought of what to make with them. Something both the toddler and I would like. A simple crisp sounded nice. And this is almost more a baked fruit rather than a traditional crisp that is heavy. The different varieties were neat, some were soft, others crunchy like an apple!
Cherry & Pear Crisp
- 3 pounds pears, peeled, cored and sliced
- ½ cup Dried Cherries
- 2 Tbsp brown sugar, packed
- 2 Tbsp almonds
- ½ cup white whole wheat flour
- 3 Tbsp brown sugar, packed
- ½ tsp ground cinnamon
- ½ tsp pure almond extract
- 3 Tbsp unsalted butter or Earth Balance Buttery stick
Preheat oven to 350°, lightly oil an 8×8″ glass baking dish.
Toss the pears, cherries and 2 Tablespoons sugar, add to prepared dish.
Finely chop almonds in a food processer, add flour, remaining sugar, cinnamon and almond extract, proces son high until mixed. Dice up butter, add and pulse until finely crumbled.
Sprinkle topping over pears. Bake for 55 minutes, let cool before serving. Store in refrigerator, tightly wrapped.