Preparing the Pears

1. Preheat the oven to 375 F
2. Butter (heavily) a baking pan. I chose to use my large 8” cast iron pan, to bake the pear crumble
3. I opened and drained 2 pints of canned pears from my preserves, reserving the juice. (NOTE: the pears are from a tree in my backyard and were preserved in a light syrup) 

Sweet Batter 

• 3/4 c packed brown sugar
• 3 tbsp flour
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 2 tbsp lemon juice 
• Note: I added a tiny splash of liquid from the pears, in place of the lemon juice. And, I think I use closer to 1/4 cup, making a moister consistency for spreading

The crumble

• 1 c flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 c buttermilk (or milk with a tsp of vinegar added) 
• 3 tbsp butter 

Note: instead of buttermilk, I added 1/2 c of freeze-dried milk and then added 1/2 of the reserved juice as the liquid. This created more of a cake consistency, which Rick liked better than the crumble. 

Adapting: 

• Can you use honey instead of sugar? I don’t know. Let me know if you try it.
• Apples or other fruit instead of pears? Can’t see why not. 

Results

Shopping

• Measuring spoons 
• Cast iron pan (similar to mine) 
• Kuraidori induction Cooktop (I love my Kuraidori and rarely use my stovetop.)