Insomniac Poet Pear Fig Crumble

I made this recipe up on the fly this morning and didn’t measure any of it

4 ripe pears peeled and cubed and set in a medium sized bowl
add the juice of 1/2 lemon a bunch of cinnamon and a handful of flour
mix with a spoon

after that forget what you’re doing and look at FB or email or whatever for about 20 minutes

prepare a baking dish with oil and sprinkle with white sugar inside

in a small saucepan add about a blob of fig jam that you found in a jar on your front porch a few days ago (thank you Coyote) one stick of butter or whatever is left in your butter plate (it was just under a stick for me) 2 tablespoons of much hoarded real Vermont syrup NOT MRS. BUTTERWORTHS THAT IS NOT AND NEVER WILL BE REAL SYRUP AND IT ISN’T ALLOWED HERE AND IF YOU USE IT YOU AND YOUR PEARS WILL BE SORRY AND THEY WILL CRY WITH THEIR TERRIBLE SORROW  add the juice from the other half of the lemon add fresh grated ginger if you have it ginger from the can if you don’t (I didn’t) more cinnamon just plop it on in there some clove some grated nutmeg a pinch of salt and a splash of vanilla (I had my vanilla out but forgot to add it but I tasted everything as I worked and it was delicious) once all the stuff in the saucepan is warm add it to the pears mix then dump the pears in the prepared dish

Regulation crumble

two hands full of flour
a splat of white sugar
notice that there is a dribble of your much hoarded real Vermont syrup on your white t-shirt
sit back down in front of the computer and lick it off take your time it’s worth it
a handful of brown sugar
1/2 cup steel cut oats or minute oats or oats with the religious guy on it whatever you have or skip the oats
1 stick of butter shredded on a box shredder ONE OF THE GREATEST IDEAS IN THE WORLD
crumble it with your fingers and toss it on the pears

bake for umm well I don’t know about your oven but I in my oven it will take about 25 minutes since my oven burns toward hot on one side and not so hot on the other

375 degrees maybe

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I forgot what time I put it in the oven but it sure does smell nice in here

Rebecca Loudon is the author of Radish King and Cadaver Dogs. Her work forthcoming in Tammy. She is a professional musician and teaches violin lessons to children.