Meatless Monday moved to Thursday this week…and a great pear crisp recipe!
There are weeks when our meatless meals just do not happen on Monday.
I try not to beat myself up about it. This week, we’ve been coasting on leftovers from the impromptu super bowl party held at our house. I had made a huge salad of spinach, fresh corn kernels, avocado chunks, green onions, cherry tomatoes, carrots, dried cranberries, feta, and a home made lemon garlic vinaigrette. It was so good that our friend Mike ate three bowls of it before he even touched the amazing chili that another friend had prepared.
We enjoyed steaming bowls of chili that my friend Paige had made from scratch–bursting with tomato and fresh veggies–and fragrant squares of green chili cornbread.
For dessert, I had prepared a Harvest Pear Crisp from Cooking Light Magazine that was out of this world and oh so perfect for the cold weather. I had gotten a huge bag of pears from Costco and this was the perfect way to showcase them.
Yield: 8 servings
- 6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
- 1 tablespoon fresh lemon juice
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon, divided
- 1/3 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 1/3 cup regular oats
- 1/4 cup coarsely chopped walnuts
Preheat oven to 375°.
Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
Note: I got to use my food processor on this one! Joy! If you don’t have one, simply cut the butter into the flour using two knives or a pastry cutter –available at most grocery stores or kitchen stores.
I’ve done it for years and it works just fine….it just takes a few more minutes.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.
** I highly recommend serving warm. You can heat it in the microwave just before serving if necessary. It makes a difference!
So I will do my best to make up my mind what to prepare for Meatless…ahem…Thursday. It’s still freezing here in the southwest and I have custody of the cold that J and I have been passing back and forth for weeks. I think it might be soup!