Cranberry-Pear Streusel Tart

From the Joy of Cooking, sort of. Awesome with vanilla ice cream.

Pre-bake pie crust in a 9.5 or 10inch tart pan, glazing with egg yolk. Let cool completely.

Peel, core, and slice 1/4 inch thick:
1.5lbs firm, ripe pears (about 3 medium-large)

Measure 3c pears and toss with:
2/3c sugar
2T flour
1/3-2/3c (or to taste) fresh or frozen cranberries, rinsed and picked over

Distribute pear mixture evenly in crust. Cover evenly with Streusel (below).

Bake the tart until the pears feel tender when pierced with a fork 40-50 min. Let cool completely on a rack. Serve the tart on the day it is made.

Streusel
Blend with a fork or food processor until the mixture resembles coarse crumbs:
2/3c flour
2/3c finely chopped walnuts or pecans
2/3c sugar or brown sugar, or a combination (I think I did 1/2 and 1/2)
5T melted butter
1t cinnamon
1/4t salt

Crockpot Black Bean and Rice Soup

1 med onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves minced garlic
1 1/2 t. basil
1/2 t. cumin
1/2 t. chili pwdr
1/2 t. oregano
1/2 t. tabasco
2 16 oz cans black beans, drained and rinsed
1 14.5 oz can crushed tomatoes
2 14.5 oz cans chicken broth
1 smoked sausage or kielbasa, cubed
1 1/2 c. cooked rice
Combine all EXCEPT rice in crockpot. Cook on low for 8-10 hours. Add rice just before serving.