Friday, March 9, 2012
a crisp and THE college
I think I have found my dream university. To be honest, this prestigious college was never on my top three list. However, after visiting the campus, breathing in the woodsy air and walking amongst the bundled up students, it just felt right. For the longest time, I thought that an urban college with a small campus surrounded by the greatest city in the country, also known as Manhattan, would be the best fit for me. Then, reality settled in and a variety of factors bothered me. Soon after, I visited the campus of the rural school. It's seriously beautiful, vast, and lush with thick trees. The only downside would be the intensely frigid weather. Then, as I baked some Nutella chocolate chip cookies for my friend and her mother who brought me to this campus, I realized that cold weather means a desire for warmth. A desire for warmth means turning on the oven. Turning on the oven means more baked goods. Yes. More baked goods. Sounds good to me.
My dream college reminds me of this crisp. Homey and rustic. I dunno how to explain it but they just go hand in hand. Rural colleges and rustic desserts. Now, about this pear cranberry crisp. It was my very first crisp. I never tasted nor baked a crisp before. As I took my second bite, I asked myself why I never did. It was sinfully easy; I'll be making this again, very, very soon.
Pear and Cranberry Crisp
Adapted from The Pioneer Woman
5 Bosc pears
3/4 cup of dried cranberries
scant 2/3 cup raw or granulated sugar
1/4 tsp salt
1 1/2 cup all purpose flour
3/4 cup old fashioned oats
scant 1/3 cup raw or granulated sugar
1/3 packed light brown sugar
heaping 1/2 tsp cinnamon
1 stick butter, melted
Peel, core, and dice the pears. This took me a whiiiiilllle. I'm slow; I apologize. Mix with the cranberries, sugar, and salt. Set aside
Combine the flour, two sugars, cinnamon, and oats together. Add in the melted butter and mix.
Pour the fruit mixture into an 8x8 baking dish. Top with topping and bake for 30-50 minutes until the juices are bubbling. Cool and dig in.
Notes: I would just dial down the sugar even more. Also, I would like to read the recipe correctly... I read "pecans" as "oats" and it wasn't until I put the dish in the oven when I realized it said pecans. Oats are good too. Really good, actually. The cranberries plump up with the pear juice. There's no doubt that I'm making this again. And again. And again.