| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Allpurpose flour |
| 1 |
tb |
Sugar |
| 1/2 |
c |
Light brown sugar,, packed |
| 6 |
tb |
Unsalted butter,, 1/2inch cubes |
| 3/4 |
c |
Sliced unpeeled almonds |
| 1/2 |
ts |
Ground cinnamon |
| 3/4 |
c |
Sugar |
| 2 1/2 |
tb |
Tapioca |
| 6 |
md |
Ripe pears (about 3 pounds),, sliced |
| 1 |
c |
Golden raisins |
|
|
Crema, for serving (recipe below), (optional) |
INSTRUCTIONS
TOPPING
FRUIT
In a large mixing bowl, cut together the topping ingredients with 2 knives
until they are well combined and crumbly. Be sure the butter is evenly
distributed in the mixture. If desired, freeze for up to 3 months, or use
immediately.
Preheat the oven to 400 degrees. In another large mixing bowl, combine the
sugar and the tapioca and toss until evenly mixed. Add the pears and toss
until they are evenly coated with the mixture. Mix in the raisins. Turn the
fruit mixture into a 10 x 2inch deep round baking dish, preferably glass.
Sprinkle the crumb mixture evenly over the top and bake the crisp for 15
minutes, then turn the oven down to 375 degrees. Bake for 15 to 20 minutes
more, or until the topping is golden. Cool on a rack for 10 minutes, then
serve warm accompanied by a dollop of Crema, if desired.
Yield: 8 servings
Posted to MC-Recipe Digest V1 #328
Recipe by: TOO HOT TAMALES SHOW #TH6224
From: Meg Antczak <meginny@frontiernet.net>
Date: Wed, 4 Dec 1996 08:11:39 -0500
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”