Happy Sunday! It’s still nice and steamy down here in Fairhope, Bowen and I waited till late this afternoon to go on our tour de Fairhope-a 10 mile bike ride.
It felt so good to not be fighting through thick humidity and 100 degree temps, I got up early this am to run before church and just couldn’t bear the heat. Our ride was the perfect outside exercise.
We came home to not the most nutritious supper but oh so delicious.
I had LOTS of pears that were on their last leg and needed to be cooked quickly, I used half for a steel cut oatmeal brown butter pear topping and the other half for a really yummy, rustic pear tart.
This pear tart reminded me a lot of apple pie. The only major difference was the pears were softer and a tad sweeter.
I LOVED the streusel topping on this recipe, it really sent this dish over the top.
Now that I have OFFICIALLY broken Whole 30, 2 nights of desserts.. it’s back on the bandwagon! Ill be back with some healthier eats soon 😉
- 6 bosc pears, peeled and sliced 1/4 in thick tossed in 1 T lemon juice
- 3 T granulated sugar
- 3 T AP flour
- 1 tsp cinnamon
- 1 prepared pie crust
- 1/4 cup flour
- 1/4 cup brown sugar
- 4 T butter, cold and cubed
- Preheat oven to 425 degrees and butter a 10 inch pie dish. Toss pear slices with flour, sugar and cinnamon and set aside. Unroll pie dough and place in the bottom of pie dish, fill the center with pears and fold over outside pie crust onto filling. For the streusel, combine the flour and brown sugar and using a fork or hands, cut in butter until small crumbles form. Top pears with crumble and bake for 30-35 minutes until crust is golden brown and pears are tender.
