FILLING INGREDIENTS:
4-5 large Bosc pears or tart cooking apples
1/3 C. sugar
1/4 tsp. salt
TOPPING INGREDIENTS:
1-1/2 C. Flour
1/4 C. sugar
1/3 C. brown sugar
1/2 tsp. cinnamon
1/2 C. pecans, finely chopped
1 stick butter, melted
1) Preheat oven to 350 degrees.
2) Peel, core, and dice fruit. Place into a bowl and stir together with sugaR and salt. Set aside.
3) In a separate bowl, combine remaining dry ingredients. Stir together, then drizzle with melted butter gradually, stirring with a fork as you go until all combined.
4) Pour fruit mix into a baking dish; top with crumb topping.
5) Bake at 350 degrees for 30 minutes.
6) Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
7) Serve warm with vanilla ice cream.
4-5 large Bosc pears or tart cooking apples
1/3 C. sugar
1/4 tsp. salt
TOPPING INGREDIENTS:
1-1/2 C. Flour
1/4 C. sugar
1/3 C. brown sugar
1/2 tsp. cinnamon
1/2 C. pecans, finely chopped
1 stick butter, melted
1) Preheat oven to 350 degrees.
2) Peel, core, and dice fruit. Place into a bowl and stir together with sugaR and salt. Set aside.
3) In a separate bowl, combine remaining dry ingredients. Stir together, then drizzle with melted butter gradually, stirring with a fork as you go until all combined.
4) Pour fruit mix into a baking dish; top with crumb topping.
5) Bake at 350 degrees for 30 minutes.
6) Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
7) Serve warm with vanilla ice cream.
You can see the original recipe (which used more sugar) at The Pioneer Woman site.
