One Common Plate; Cinnamon and Pear

One common plate is all it takes to bridge a gap. At least that is the thinking of the progressive folks at Slurrpy where during the month of December, they are highlighting 10 women across the globe who are blogging about food. We’re of different ilk. We work in different kitchens. We use different recipes. Yet, this month, we’ll collectively focus on the same ingredients to bring you a concrete example of the power of diversity to create a collective response.

Cinnamon and Pear

Cinnamon and Pear

Slurrpy, after my own heart, is focused on the common folk who works long hours and comes home to a busy house and without a lot of kitchen training or expertise, manages to throw down a meal.  This month, our action of throwing down that dish is symbolic of the fact that small actions can translate to big differences – small actions conducted with great love.

We are of one globe. We use the same ingredients – further clarifying that we are, in fact, of one another. This week we focus on cinnamon and pears. Cinnamon has an ancient history both as a spice and as a medicine. It is the brown bark of a tree; grounded and humble. Pears show evidence as a food since prehistoric times and made their cookbook debut in 4 or 5 AD. They are sleek and succulent. The combination of pungent powder and slippery sweetness is not a modern innovation. There are many delightful combinations of the two and while several may find their way to my table, I wanted to stay true to the intent of Slurrpy with something that can be created quickly and was done after a long day at the office. Mesquite flour introduced into this recipe is an homage to local food and was milled from the mesquite trees that grow in my yard.

Desert Pear Crumble

Adapted from Vegetarian Times
Serves 8

  • 2 Tbs. sliced almonds
  • ½ cup mesquite flour (regular flour will work if you can’t get mesquite)
  • 3 Tbs light brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp orange zest
  • ½ tsp vanilla extract
  • 3 Tbs butter
  • 4 large pears, peeled and cut into 1/8s
  • ½ cup dried cranberries

1. Preheat oven to 350°. Spray your cast-iron skillet with cooking spray.

2. Toast almonds in separate skillet for 4 – 5 minutes over medium heat or until browned. Cool.

Toasted almonds

Toasted almonds


3. Grind almonds until they are coarse crumbs in food processor. Add mesquite flour, brown sugar, cinnamon, orange zest, and vanilla extract. Pulse. Add butter and pulse until mixture is combined.


4. Spread pears over bottom of prepared skillet. Scatter cranberries over pears. Top with crumb mixture. Bake 45 to 55 minutes, or until top has browned.IMG_1942


This post is part of 1commonplate at Slurppy.

In what ways do you believe the commonality of food can bridge differences?

Leave a comment


  1. I have been invited to take part and I must find the time! I love the combination of ingredients 🙂

  2. This looks absolutely delicious. OK if we link to you in one of our next Savor the Southwest

  3. Pears + Cinnamon = perfect together. Your crumble is going to make tummies rumble. 😉

  4. Bill

     /  December 5, 2013

    next wed I plan on having a biscuits and gravy day with the morning tailboard. Love to have you at the dock! if not able to, some other time for sure?

  5. Love the common plate concept and your earthy descrip of it. Great recipe. Where to get meaquite flour these days? I wonder if spelt flour would be a good sub, but i love mesquite flour. Cant wait to try! -renee

  6. It looks so pretty with the way you arranged the pears. I will have to look out for that mesquite flour you’ve used xx

    • I don’t know if you have mesquite trees or not but have a feeling that they may be unique to the Sonoran desert. We mill the beans into a delicious and high protein flour.

  7. Looks fantastic! And they were smart to choose YOU! Love it!

  8. What a great idea and they chose the right person in asking you to participate.

  9. This crumble sounds heavenly.

    • And it’s so simple to do. I must try to throw them together more often. The kids even enjoyed it as a breakfast food with yoghurt.

  10. Congratulations, Tammy! And thank you for this wonderful common plate recipe! Yum!

  11. Lovely pears. This crumble must taste wonderful!



  12. Amen to every beautiful word of wisdom in your post, Tammy. And now you have my mouth watering! Cheers to pears and cinnamon, and to us all 🙂 Also, congrats on Slurrpy selecting you!

    • Thanks for stopping by Naomi. It is fitting given that the world lost a great leader this week, isn’t it?

  13. That sounds like a beautiful project and a delicious recipe! 🙂

  14. Beautiful recipe…I’ll look forward to your other contributions. Will this tip out of the pan to show the lovely arrangement of pears?

  15. Kathy McNamara

     /  December 9, 2013


  16. I made it today & just loved it. Tasty. X

  17. What a great “event” and your dish looks delicious!

  18. This sounds heavenly, Tammy! When people start using their “super powers” for good, it bridges differences, I think. Taking part in One Common Plate, I think we’re doing a world of good, with something as simple as experimenting in our kitchen across the globe.

  19. Tammy,
    What a cool concept, One Common Plate (reminds me of reading the Penzey’s catalog), and you’re the perfect person to participate!
    This crumble looks lovely–my neighbors pears found their way here into a sourdough coffee cake but it’s not fast to throw down by any stretch. Sourdough takes time.
    However, I did get a few more pears last week at the band fruit fundraiser . . . so there’s hope!

  20. A special sweet, holiday bliss! I’ve tasted peach, apples, blueberries but never pear. An exciting discovery!

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