I have terrible luck when it comes to cell phones.
With my last phone, every8th or 9th call wouldn’t connect unless I restarted the phone. At least twice a day, it would turn itself off for no good reason, and I wouldn’t notice until hours later. And once, when I was talking to our officiant friend Cordelia about the wedding ceremony, it turned itself off while I was mid-sentence.
This went on for a good 14 months. You can imagine how excited I was when our contract ran out and I was eligible for a new phone. After at least three weeks of Dan and I going back and forth on which plan, service and phones we wanted, we finally ordered new phones in July.
And all was well…until last week. On my way home from picking up my 75 pounds of tomatoes, 1/2 bushel of bell peppers and 5 pounds of Bartlett pears, I tried to call Dan to tell him that I would be driving by his office and wanted to stop by to say hello.
I pressed two on my speed dial and waited. Nothing. No ringing, no answer.
Well, I know he gets terrible service in his office building. He must be working in the SEM room or something and his phone isn’t picking up the signal, I thought.
Three minutes later, he called me back… and I couldn’t hear a thing from him. Despite multiple “turn off the phone and remove the battery for a few minutes before restarting it” attempts, I still couldn’t hear any callers.
And then I lost my voicemails. I know I have voicemails, but I have no idea what they say because as of 2 days ago, I cannot listen to them.
And then I lost my texting ability, so I couldn’t even text people last night to tell them “sorry, I’m not ignoring your call, my phone is just broken.”
But, good news! The replacement phone comes today.
And once I got that straightened out yesterday afternoon (have you ever tried to call tech support about your phone when your phone is broken?), I realized that in the what-is-wrong-with-my-phone, freezing-crazy-amounts-of-tomatoes, watching-more-baseball-than-I-ever-had-before and working-a-ridiculous-amount-of-hours-on-this-freelance-project frenzy, I forgot about the pears.
The pears! I couldn’t let them go to waste, and they needed to be eaten ASAP. Pear crumble to the rescue!
Cardamom Pear Crumble
I used Bartlett pears for this crumble, but I’m sure other types of pears could be used as well. This crumble is particularly good when served with vanilla ice cream or fresh whipped cream.
Prep Time: 30 minutes
Cook Time: 55 minutes
For the Filling:
3 pounds Bartlett pears (about 10 pears)
3/4 cup light brown sugar
1/4 cup all-purpose flour
1 teaspoon ground nutmeg
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
1 teaspoon almond extract
For the Topping:
1/3 cup blanched sliced almonds
1/2 cup rolled oats
10 tablespoons cold butter
3/4 cup all-purpose flour
1 teaspoon almond extract
Preheat the oven to 350F. Grease a 9×13″ baking pan.
Core, quarter and dice the pears. In a large mixing bowl, gently stir the brown sugar, 1/4 cup flour, nutmeg, cardamom, cinnamon and 1 teaspoon almond extract into the pears. Evenly spread the pears over the bottom of the baking pan.
In a food processor, chop the almonds and oats into a coarse meal. Pour into a medium mixing bowl.
Add the butter and 3/4 cup flour to the food processor and process until pea-sized chunks of butter form. Combine the butter with the almonds and oats. Add the almond extract, and stir until all the ingredients are well-distributed.
Using your hands, crumble the topping evenly over the pears.
Bake at 350F for 50-55 minutes, or until the liquid thickens, the pears begin to caramelize, and the topping is browned. Allow to cool for at least 20 minutes before slicing and serving.