So, you want a hot dessert with a little ice cream but don't want to go messing around in the kitchen with all the measuring and mixing and all that jazz.
I have your answer. I am always just tossing things in a pot, or the oven and seeing what happens. When it's good, I'll let you know. This is one of those times!
What's great about it is it only requires you to dirty a pastry cutter (or a fork), a knife, peeler, one bowl and one oven safe serving bowl (which can be the same bowl that you mixed it in). It takes about 10 minutes of prep, and 30 minutes to bake.
Pears (or other pealed fruit, the harder the fruit, the longer you may want to bake it depending on how soft you want it.)
You have those things right? I make sure to grab a couple bartlet pears every so often when I want to make this.
Preheat the oven to 350*
For one serving:
peal and core one medium pear (one pear can make 2 servings if you want), slice it or cube it if you want. Place it into a oven safe single serving bowl.
Place about 2Tbsp softened (not melted) butter in the bowl. Add about 4Tbsp rolled oats and 4Tbsp Brown sugar and blend them with a pastry cutter or by pressing into it with a large fork. It should become crumbly after a little bit at which point I always like to test it :)
Place it gently (James likes his pressed down, I like mine crumbly) on top of the pears in the oven save serving bowl. This is the point at which you decide what ratio of pairs to crumble topping you like for future reference. I like it when the pears are covered and the crumble is able to caramelize against the side of the bowl. Depending on your bowl, you may need to adjust the recipe. I recommend winging it, it works fine with these simple ones.
Bake at 35* for about 30 minutes.
Remove from oven and let set for 10 minutes, cause if you burn your tongue it's just not as good. Ice cream helps though, it' s really yummie on top.
More recipes (lasagna) are on their way soon.