These are in that limbo where dessert for breakfast is totally permissible. Here, we tested them as individual crisps in ramekins or mini cast irons, but you can make this in a medium cast iron, an 8x8 pan, or a deep pie dish if you have it.

You can swap the pears for a different fruit (apple, peach, etc.) for whatever is in season. Since it is the dead of winter, many of us don’t have great fresh-fruit, so we lean on the help of frozen blueberries. We suggest getting Bosc pears for this because they are firm when ripe and will not get mushy!