Food on Friday

For real. No lie. I know.

I actually have something that I can share...it didn't come from a box or a restaurant.

But it didn't come from me, either.

This is a specialty of the Husband. He usually pulls it out a couple of times in the fall when a really great friend waits until we aren't home and leaves bags and bags of apples just inside our back door. This year--no apples. He is still our friend but his trees didn't produce any apples.

Last week one of the sweetest grandmas I know was subbing in my building and she mentioned that someone had dropped off pears--lots of pears-- at her house. Why, yes, I'd love some pears.

Insert Pear Crisp. And my lovely husband who made it after dinner last night. It was a treat on a Thursday evening after a long week. Thanks, honey. He also gave us this wisdom last night...."Some people add water to the bucket of life and some people pull water out."

For a 9x13 glass dish...this is what you will need:

Fruit Crisp
(as sort of found in the Better Homes and Garden cookbook)
Pears...peeled and sliced.
(How many? Um..until you have enough in your dish)
1/2 cup white sugar...shake of cinnamon and a squirt of vanilla
Cover the pears with sugar, cinnamon and vanilla.
Set aside.

In a bowl, mix the following ingredients:
2 cups of old fashioned oats
2 cups of brown sugar
1 cup of flour
1 teaspoon of cinnamon
1 cup of real live butter

Get your favorite 15 year old daughter to peel pears.

Mix by hand. He just sticks his hands and goes. I would use a pastry cutter. Or a potato masher. Maybe you call it a ricer. But I wouldn't stick my hands in there. Nope. No way.


It will resemble coarse crumbs when it is ready. You know, like the coarse crumbs on my dining room floor. Also known as acorns that the dog brings in and proceeds to crunch up and drop through out the house. Bad dog.


We are missing pictures of a few steps. My bad. I got distracted talking on the phone to my mother. Use your imagination....pears on bottom, topping covering them. Bake at 350 for 35 minutes...but remember 1954 pink oven...yours might be slightly different.

You will know it is done because the edges will get all bubbly and brownish colored. Let is sit for about 15 minutes before you attempt to eat it. Really. Trust me on this one.


This was spectacularly tasty warm...but it was wonderfully delish this morning with my coffee.


Everyone should have a husband who can make treats like this...Just Sayin'.