Warren Pear and Mulberry Crisp
Makes 1 Crisp in an 8 x 10" baking dish
- 1 stick of butter
- 1 cup of lightly toasted walnuts, roughly chopped
- 1 cup of organic brown sugar
- 1/4 cup of organic cane sugar
- 1/4 tsp. of cinnamon
- 1/4 tsp. of salt
- 3 cups of organic flour
Cut the butter into 1/2 inch cubes and chill. Add the flour, sugars, salt, and cinnamon together and mix in a KitchenAid mixer with a paddle or in a large bowl by hand or cut with a fork. Add the butter cubes and mix until butter is incorporated with some small pieces remaining the size of peas, (similar to pie dough); it will look and seem powdery. Add nuts at the end and mix only until evenly distributed. Set aside or chill in the refrigerator or freezer until ready to use.
- 3 pounds of Warren Pear (around 5-6 small to medium-sized pears), peeled, cored, de-stemmed, and cut into bite-sized pieces
- 1 ten-ounce bag of frozen mulberries
- 3 tbsp. of organic flour
- 1/3 cup of organic cane sugar
- 1/4 tsp. of vanilla
Add the pears, sugar, flour, and vanilla to a mixing bowl. Mix thoroughly and pour the fruit into the baking dish.
Pat down the fruit so it's a little compacted, then generously and evenly, sprinkle the crisp topping over the filling.
Bake in a 375 degree oven for about 60-75 minutes. Check after 60 minutes. Stick a knife in the center and if you feel resistance, it needs more time. If the topping is looking too dark and the filling isn't cooked, lay a piece of foil over the crisp. Let it bake for another 15 minutes and then check it again.
When it's ready, remove it from the oven and let sit. It's best to serve about 45 - 60 minutes faster than it comes out of the oven, so it's still warm but not too hot. Serve with whipped sweet cream or vanilla ice cream.