Rhubarb Crisp and Pear Pie

Rhubarb crisp
This rhubarb crisp was a hit when I made it for a group of friends the other night because the crisp for this recipe is on the bottom and the top - you can never have enough crisp! Also, the simple syrup helps the rhubarb not be as tart.

1 cup brown sugar, firmly packed
1 cup all purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 teaspoon cinnamon

1 teaspoon nutmeg
4 cups sliced rhubarb
1 cup sugar
2 Tablespoons cornstarch

1 cup water
1 teaspoon vanilla

In a mixing bowl, combine sugar, flour, oats, butter, and cinnamon, mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with sliced rhubarb.

In saucepan combine 1 cup sugar, cornstarch and the 1 cup water and vanilla on medium heat. Keep stiring over medium heat until clear, then pour over rhubarb. Top Rhubarb with remaining crumb mixture and bake at 350 degrees for 45 - 55 minutes

Pear Pie

This was also a hit, very yummy!

2 cups peeled, diced ripe pears
1/2 cup sugar
1 egg

1 tablespoon flour
1 cup sour cream
1 tsp almond flavouring
dash salt
1 unbaked 9 inch pastry shell

Crumb topping:

1/2 cup sugar
1/3 cup flour
1/4 cup buttered, softened

Combine pears, sugar, egg, flour, sour cream, vanilla and salt; blend gently. Spoon into unbaked pie shell. Bake at 350 degrees for 25 minutes. Combine all of the topping ingredients until well mixed. Sprinkle on top of pie; return to oven for 30 minutes more