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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is the first recipe I turn to after my mother shares juicy pears from her orchard. The down-home flavor of the not-too-sweet dessert is a welcomed alternative to apple crisp. Its crumbly topping and hint to caramel keep friends asking for more. Karen Ann Bland Gove, Kansas Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
1 cup quick-cooking oats |
1 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/2 cup butter, melted |
20 caramels |
1 tablespoon milk |
3 medium pears, peeled and sliced |
whipped topping and additional cinnamon, optional |
Directions:
1. In a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter (mixture will be crumbly); set aside 1 cup. Press the remaining mixture into an ungreased 8-in. square baking dish.
2. In a small saucepan over low heat, cook and stir caramels and milk until caramels are melted and mixture is smooth. Remove from the heat. Arrange pears over crust; spoon caramel mixture over pears. Sprinkle with the reserved crumb mixture.
3. Bake at 350° for 30-35 minutes or until the pears are tender and top is golden brown. Serve warm. Garnish with whipped topping and cinnamon if desired. Yield: 6 servings.
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