PEAR AND RASPBERRY CRISP

Well it's almost the end of February and I can't help feeling that we got off quite lightly this winter. No extended periods of brutal cold and not much snow to speak of. Although we did miss our cross country skiing and backwoods snowshoeing but hey you can't have everything. I have heard the chickadees calling, they must be getting ready to twitterpate ( which was Walt Disney's word in Bambi for birds shagging.) I also noticed that it was still light at 6pm tonight as I was putting the finishing touches of this dessert together. It was a wonderfully crisp and fragrant dessert that was very pleasing to the palate and the senses. So here it is:

Pear and raspberry crisp

3 ripe pears, peeled and cored,

2 cups frozen raspberries,

1 1/2 cups all purpose flour,

1/2 cup margarine,

1/2 cup shredded sweetened coconut,

Zest of one lemon,

1/2 cup white sugar.

Place your sliced pears and raspberries in a regular sized oval oven proof dish.

Rub the flour and margarine lightly with your fingers to blend it in evenly,

Gently stir in the coconut, sugar and lemon zest.

Put the topping over the fruit and voila!

Yes it's that easy.

Bake at 370 for 40 minutes and serve with custard or ice-cream.

Very, very yummy.