i'd rather be baking

Our busy summer gave way to a busier-still fall. The rain has started and I know we have many months of fading daylight ahead…which means I’m basically stockpiling all things cinnamon and cable-knit at this point. I can’t be trusted around all of the seasonal stuff at Target and Trader Joe’s. It’s getting a little iffy.

All summer long I meant to make a fruit crisp healthy enough to eat for breakfast. I’m a little late, but I have finally done it. This feels like a magic trick. I’m eating dessert for breakfast every dang day.

Our CSA has taken a turn from bushels of plums to boxes of pears, including several varieties of Asian pears. I love pears, but even I can’t eat them fast enough! Ryan’s not a fan, which means this crisp is all mine. That is okay by me.

Spiced Pear Breakfast Crisp
Adapted from Cooking Light

Serves 4-6

6 cups pears, cored and cut lengthwise into 1/2-inch-thick slices*
1 tablespoon fresh lemon juice
1/4 cup agave nectar
1 tablespoon cornstarch
1 1/2 teaspoons pumpkin pie spice, divided
1/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup old-fashioned oats
1/2 cup coarsely chopped walnuts

Preheat oven to 375°F.

Combine pears, lemon juice, agave, cornstarch, and 1 teaspoon pumpkin pie spice in a 2-quart baking dish; toss gently to coat.

Whisk together flour, 1/2 teaspoon pumpkin pie spice, brown sugar, salt, and oats in a medium bowl. Add chilled butter and cut in with a pastry blender (or your fingers) until mixture resembles coarse meal. Stir in walnuts. Sprinkle flour mixture evenly over pear mixture.

Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature (I like to add a scoop of vanilla Greek yogurt).

*This comes out to about 8 medium pears. I used a mix of Starkrimson (my favorite!!), Bartlett, and small Asian pears.