Everybody wants a piece of the pie, everybody wants a “How high you fly!”
We’re all looking for something, something to say that we count.
We meet and we’re asked, “What’s your something?”
We meet and we’re asked, “Who are you?”
“I’m my family,” “my beauty,” “my job skills,”
“My companion,” “my food blog,” “my work.”
But deep down, there’s somewhere a gnawing,
Deep down, there’s somewhere an ache.
We can mask it and hide it and hope that
Our efforts to cover will work.
“I’ve got it!” “I’ve won it!” “I’ve made it!”
“Look at me!” “Now, at last, I’m complete!”
But deep down, there’s still somewhere a gnawing,
Deep down, unmasked, still that ache.
When we know this, when we see this, when we are this,
Why don’t we respond to the root?
Instead of ever reaching and striving,
Instead of just joining the race,
Why don’t we step back, slow, and realize
What’s driving our envy, snubbing and spite:
We’re, all of us, everywhere, hungry,
Hungry for wholeness, hungry for life.
All our pushing, for small fame and fortune,
For approval and high-fives and praise,
Is, all of it, every time, grasping,
For something much greater than that.
There’s a secret, locked up in there, hidden,
A secret you learn at the top—Solomon, that rich man, once said it:
These things we want won’t fill us up.
“All is vanity,” so says the preacher. “All is empty,” he finally concludes.
We think we want Big Brand to see us. We think we want That Guy to stop.
But that pushing, that fighting, that clawing,
Is such a fast, black waste of time.
They won’t fill you up! They are empty!
What you want is the water that lasts!
So why not open-hand it and drop what
Was never yours, in fact, at all:
Everybody wants a piece of your pie—Let ’em have it.
There’s much more to fill empty palms.
This recipe is adapted from Leite’s Culinaria, where the proportions of a basic blueberry crumble recipe are so good, we’ve been able to tweak and repurpose it for everything from peaches to pears, as seen below. Besides swapping out the fruit in the original recipe, we’ve added almonds to the topping, swapped out coconut sugar and einkorn flour in the ingredients list and slightly adjusted a few proportions. But no matter what we do here, every time we use this general formula, the results are excellent.
for the filling:
just under 2 pounds of pears, peeled, cored and chopped
1 cup coconut sugar
1 tablespoon ground cinnamon
for the topping:
½ cup slivered almonds
½ cup coconut sugar
¾ cup all-purpose flour (we used einkorn)
¼ tsp salt
¼ cup rolled oats
1/2 cup (1 stick) butter, cold and cubed
Preheat oven to 350F, and butter a two-quart baking dish.
In a bowl, combine pears, 1 cup of coconut sugar and 1 tablespoon cinnamon. Pile fruit in the buttered pan.
In a medium bowl, stir together almonds, ½ cup coconut sugar, ¾ cup einkorn flour, ¼ teaspoon salt and ¼ cup oats. Cut in ½ cup of cold, cubed butter. Spread this mixture over the fruit in the buttered pan.
Slide into the oven and bake, uncovered, one hour. Crisp is done when topping is golden and bubbly.