It’s the third week of August and our little farmers market is limping along. The Rasmussen family, the founders, want to be there every Saturday so people know it really does exist.
The local growers are still coming but there’s not a lot growing in this heat. We’ve all planted for the fall but those plants are still young. We still get eggs, herbs, the products from Honey’s Jalapeno peppers, lots of okra, some cucumbers, and a few tomatoes. My own garden is still producing okra, cucumbers, lots of bell peppers, jalapenos, and bok choy.
Last week Bill gave me a sack of pears he had just picked from a tree on a neighbor’s land. They were small, but very sweet and crisp.
I decided to make a pear crisp and used rice flour in place of all-purpose flour for my gluten free friends at the market. I would make it again, maybe use less sugar.

Pear Crisp
4-5 large pears, peeled, cored, and chopped (medium dice)
2/3 cup sugar (feel free to use much less sugar here or your favorite sweetener)
1/4 tsp salt

Topping
1 1/2 cups all purpose flour or rice flour
1/3 cup brown sugar
1/3 cup sugar
1/2 tsp cinnamon
1/2 cup chopped pecans (I always use Durham Texas pecans)
1/2 cup melted butter

Preheat oven to 350 degrees. Add 1/2 cup sugar to the diced pears.
In a bowl, combine flour, sugars, cinnamon, and pecans. Stir, then drizzle melted butter and stir until combined. Place pears in a baking dish (9 ” pie pan works good), top with crumb mixture, and bake 30-40 minutes or until brown and bubbly on top.
Serve warm with vanilla ice cream.

This could also be made with apples or other fruits.