Pear + Strawberry Crisp
Kelley Gondring + Jessica Wehrmann
Preheat oven 350º
2 Anjou pears + 2 Bosc pears, peeled and thinly sliced
3 tablespoons balsamic vinegar
2 tablespoons sugar
3 tablespoons butter
Cover and saute over medium heat for 10 minutes, stirring frequently. Remove from heat.
In a food processor, combine:
3/4 cup oatmeal
3/4 cup flour
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamon
dash of salt
8 tablespoons butter, cut into small cubes
Pulse 30-40 seconds or until a coarse meal is formed.
In a medium casserole dish, spread over bottom:
1 1/2 cups halved strawberries
Evenly spread over the top of the strawberries the cooked pears. Sprinkle the oatmeal/butter mixture over the pears. Cover with lid.
Bake for 30 minutes. Remove the lid and bake an additional 15 minutes. If the crisp isn't golden brown, turn heat to broil and let cook 60 seconds, keeping a close eye on it. Remove from oven. Crisps are best served warm, either on their own or with whipping cream or vanilla ice cream.