Recipe: Pear crisp

Growing up in central New York state, warm fruit crisps were highlights of chilly evenings or cool mornings in the fall. My mom would make a batch, which we'd pair with ice cream or warm milk. I could eat the entire pan. And, I'm pretty sure, there were times when I tried.

This recipe comes straight from my own mom, whose own mom, I'm sure, made the same recipe on the family farm in rural Indiana. It's a family tradition I share today with my own kids. Happy fall!

Pear Crisp

5 cups pears, peeled and sliced in 1/4 inch slices
2/3 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup butter, cold and cubed
1/2 cup raisins (optional)
1/2 cup walnuts, chopped (optional)

Preheat your oven to 375 degrees. Grease an 8-inch square pan. Spread the pear slices evenly in the pan. In a separate bowl, combine all of the dry ingredients, including the raisins and nuts, if you're using them. Then add the cold, cubed butter to the mixture. I use a potato masher to mash the butter into the dry ingredients until the mixture is crumbly.

Spread the mixture over the pear slices. Bake until the pears are tender and the top is golden brown - about 30 to 35 minutes. Serve warm with ice cream or a little bit of warm milk.

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