Pear Crisp

It's officially September, so obviously all I want to do is make fall-inspired and seasonal recipes. I am a huge advocate for crisp weather, chunky sweaters, boots, scarves, warm apple cider, cinnamon, maple, and pumpkin. My birthday is around Thanksgiving, so I think my adoration for fall runs through my blood, and I won't ever deny that. It's finally a little less humid, the breeze seeps through open windows, and school is back in session. It's definitely time for fall recipes. Kickstarting the season is this delicious and easy pear crisp. Traditionally, a crisp involves apples, but pears are the underdog in this season. Pears come in a wide variety just like apples do, and are a perfect fall/winter fruit. Hence, my first recipe had to include them (plus I had three very ripe pears that needed to be saved).

An interesting fact about pears is that they ripe from the inside out, and can go from being just ripe to over ripe very fast. Pears also have a lot of nutritional benefits such as antioxidants and fiber, which keeps you feel fuller for longer. Each varietal of pears differ in taste, but we love Bartlett in our house, which happens to be a great pear for this recipe. Making pear crisp does not involve a ton of prep work other than making the streusel and slicing the pears. You also won't need to sauté the pears beforehand because they'll get seasoned and cooked as it bakes with the streusel topping. This pear crisp recipe will make you fall in love with pears (and the fall) all over again, plus it's a perfect recipe for breakfast or dessert topped with vanilla bean ice cream.

Pear Crisp Tips:

• Save the remaining streusel topping for some cobbler bars or for apple crisp (both of these recipes in the works!)
• Try not to use super ripe pears, the slices will fall apart as they bake
• Remember to coat the pears with the brown sugar and flour prior to baking as this will help them soften and have a nice glaze!