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Servings:

Ginger Pear and Almond Crumble

I adapted this recipe from Maida Heatter’s recipe in her book Pies and Tarts. The ginger gives what would be a ho-hum fruit dessert a warm, tingly kick. Crystallized ginger is the key. It has an intense ginger flavor that turns up the volume of the pears.

Total Time

1hr 29min

4.5

2 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

1/3 cup

All-Purpose Flour

•

1/2 cup

Granulated Sugar

•

1/4 tsp

Ground Ginger

•

4 Tbsp

Cold Unsalted Butter

•

3/4 cup

Sliced Almonds , sliced

•

2 Tbsp

Crystallized Ginger

•

Lemon , juiced

•

2 Tbsp

Water

•

1 tsp

Corn Starch

•

Firm Bartlett Pears

or Comice or Anjou pears

•

1/2 tsp

Simply Organic Cinnamon, Ground

•

1/4 tsp

Ground Nutmeg

•

as needed

Vegetable Oil Cooking Spray

Cooking Instructions

Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8 baking dish with Vegetable Oil Cooking Spray (as needed) and set aside.

Place the All-Purpose Flour (1/3 cup) , Granulated Sugar (1/2 cup) , Ground Ginger (1/4 tsp) , and Unsalted Butter (4 Tbsp) into the bowl of a food processor and pulse until mixture resembles coarse meal.

Transfer to a bowl and with your fingers, work the mixture, squeezing to create a lumpy, crumbly texture. Add the Sliced Almonds (3/4 cup) and toss to combine. Refrigerate until ready to top the crumble.

Peel the Bartlett Pears (5) and halve them with a sharp knife. Cut the halves in half again and remove the core and stem. Cut pears into thin slices lengthwise.

Transfer the pears to a large bowl and sprinkle with the juice from the Lemon (1) .

Finely mince the Crystallized Ginger (2 Tbsp) .

Add the minced ginger and toss together. Sprinkle the pears with Simply Organic Cinnamon, Ground (1/2 tsp) and Ground Nutmeg (1/4 tsp) .

In a small bowl, mix the Water (2 Tbsp) and Corn Starch (1 tsp) together to form a slurry. Pour over the pears and toss to coat the pears with the slurry and spices. Transfer the pears to the prepared baking dish.

Liberally sprinkle the almond topping over the pear filling. Bake for 50 minutes to an hour until the fruit is tender, but not mushy and the topping is a warm, golden color.

10.

If the fruit is tender, but the topping is pale, place it under the broiler for 4 to 5 minutes to get a little color.

11.

Serve warm with a scoop of vanilla or a drizzle of cream.

Nutrition Per Serving

CALORIES

239

FAT

12.8 g

PROTEIN

3.0 g

CARBS

28.2 g