swing.

It is full blown fall. Holy cow! It's breezy, the leaves are quitting and my brain is kind of exploding; wedding, work, waistline, repeat. I think I'm going to start meditating. Or just cuddling more. I have so many recipes to blog, jeez, I'm a slowpoke.

I made this recipe as soon as I spotted some yummy pears from my hometown in the supermarket across the street. I ran them home and grabbed some ingredients I had on hand and, well, then I had "Pear-Cranberry Crisp". Man, I love a crisp. I love any kind of cooked gooey fruit. Add in a crumble or buttery flake on top and I'm sold. I added in the cranberries to give it a little zip. I should also note, this came out close to perfect and not only did I totally wing it but I am not a good baker by any means. Oh, you can totally pull this off.

get crispin':
handful of dried cranberries
1/4 cup apple cider (whatever juice you have, or just water)
10-15 sliced pears, mine were little guys, if yours are big guys, use less!
juice of 1/2 lemon
tablespoon of agave nectar (or honey, if you wish)
pinch of salt
1/2 cup flour
1 cup instant oats
1/2 cup soy butter
1/4 cup pecans
1 tsp. cinnamon
1/2 tsp pumpkin pie spice

1. In a small saucepan, put the cranberries and juice over low heat and let them plump back up. Preheat oven to 375.
2. Combine pears, lemon juice, agave and salt in your baking dish.
3. In a separate bowl, combine the remaining ingredients and use your hands to kind of pinch it all together.
4. Fish out your cranberries and add them in to the fruit.
5. Dump your butter-oatey pile of love over the fruit, make sure everything is covered.
6. Bake for about 30 minutes, you'll start to smell deliciousness.

After it was baked I added in fresh figs. I like the cold, fresh contrast of them with the gooey-warm cooked fruit and buttery top. Use this recipe with apples, too!