Caramel Pear Crisp

Modified from Quick Cooking Magazine (Nov/Dec 2001)

Sheri's note: This would also be very good with apples.  Sometimes the mixture of flavors of different types of apples is very good.  These are 4 kinds of apples that work well together: Fuji (sweet and crisp), Jazz (crunchy and sweet), Cripps Pink (tangy and sour), and Golden Delicious (mildly sweet and a little tart).  It's always fun to use apples straight from the tree too:)

Ingredients:

2 cups flour

1 1/2 cups oatmeal

1 1/2 cups packed brown sugar

1 1/2 tsp cinnamon

3/4 cup butter, melted

30 caramels (I used Kraft caramels)

1 1/2 Tb milk (evaporated works well)

6 pears, peeled and sliced (can use apples)

Whipped topping and additional cinnamon, optional   (I enjoy it warm, served with ice cream)

In a bowl, combine the flour, oats, brown sugar, and cinnamon.  Stir in butter (mixture will be crumbly); set aside 2 cups.  Press remaining mixture into an ungreased 13X9 pan.

In a small saucepan over low heat, cook and stir caramels and milk until caramels are melted and mixture is smooth.  Remove from the heat. Arrange pears (or apples) over crust; spoon caramel mixture over fruit.  Sprinkle with the reserved crumb mixture.

Bake at 350 degrees for 30-35 minutes or until the fruit is tender and top is golden brown.  Serve warm, garnished with whipped topping and cinnamon, or ice cream.  This is a great fall recipe.  The pears give it a sweet, good flavor.  Enjoy :)

 *I emailed this recipe to you all a few years ago, after I made it for conference and several of you requested it.  Maybe you are already using it.  I figured it was worth posting since we are all caramel lovers.

**I feel a little guilty because I've mostly posted desserts..but I didn't get this figure by only eating carrots, after all :)