pears and blueberries

I am looking forward to tomorrow, Kirk is on a trip, the girls have a (short) day at school and I get to bake in absolute silence. These days there is very little I get to do in silence. This might be why I love to meditate, it's absolutely silent. Anyhow, we are going to a friends house for Thanksgiving and I am going to make a pear and blueberry crumble. I love to make crumbles because there isn't an exact way to do it, it's very easy and always tastes delicious.

Here is a general recipe for my crumble.

5 ripe pears
2 C. frozen blueberries
1-2 tbs. cornstarch
1 stick of butter
1/2 C. granular sugar
1 C. brown sugar
2 C. oats
1 C. flour
1 pie crust

Preheat oven to 350. Thaw pie crust until it will roll out. Wash and dice pears, toss frozen blueberries with cornstarch and granular sugar until the berries are all coated. Combine pears and blueberries, add 1/4 stick diced cold butter to fruit.

In another bowl, combine brown sugar, oats, flour and remaining butter. Using your hands, combine ingredients until they hold together.

Roll out pie crust into a deep pie plate. Add fruit to crust and cover fruit entirely with crumble topping. Bake at 350 for 40-45 minutes. If the top is getting too dark, lower heat and loosely tent with foil. Tent just means to place a piece of foil on something, but not cover it so it steams.

The pie is delicious served warm or at room temperature with a scoop of vanilla ice cream. It won't last long, as it's yummy for breakfast too!

Have a great Thanksgiving to anyone who's reading this!!