Phillip in his "Mr Man" Sunday Duds!!
Prepping Pears for Canning
The Rest of the Gang: Alison, Jeremee, & Laurie
Saturday morning I went back to Laurie's house to can pears. I had a bushel and the other 3 ladies had 3 half bushels to can as well. The work went MUCH faster with many hands. Jeremee, Alison, and I mostly washed, peeled, cored, and stuffed jars with perfectly ripe and juicy Bartlett pears. I had a tummy ache afterwards from sneaking too many pear samples! We started at 10:30 and finished by 2. I left around 1:20 get feed Phillip at home and put Amelia down for a nap. The kids had so much fun finding tiny frogs, bugs, and even a salamander. My hands are cramped from so much peeling! It was AWESOME. So grateful for good friends here in Sidney. I now have about 20 quarts of pears.
Phillip looked so cute in his Sunday clothes I could not resist posting a couple of him. He looks like a little man! After church I made the most delicious Pear Crisp with the leftover pears. It was de-lish
Harvest Pear Crisp from Cooking Light
6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices
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.
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.