Serves 6 to 8.
This is an easy, but delicious dessert for fall. Pears are coming on right now and are available at Lost River Market & Deli and the Orange County HomeGrown Farmers Markets. Crystallized ginger can be found in the bulk section of the store. To help keep it from sticking to your knife when mincing it, add just a bit of flour to the knife and cutting surface. The topping can be made in advance and chilled until you are ready to bake. You can also mince the crystallized ginger in advance. Be sure to serve this with sweetened whipped cream or, even better, with Cinnamon Clove Ice Cream (recipe on this blog.)
For topping
1 cup unbleached all purpose flour
2/3 cup old-fashioned oats
2/3 cup (packed) golden brown sugar (I use dark brown sugar)
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
For filling
3 pounds firm but ripe pears, peeled, cored, cut into 1/4-inch-thick slices
2 tablespoons fresh lemon juice
1/3 cup sugar
2 tablespoons minced crystallized ginger
1 1/2 tablespoons unbleached all purpose flour
*I add about 1/2 cup slivered almonds to the topping, which adds great texture and crunch.
Make topping:
Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 5 ingredients in medium bowl. Add butter and rub in with fingertips until moist clumps form.
Make filling:
Combine pear slices and lemon juice in large bowl. Add remaining ingredients and toss to blend.
Transfer filling to prepared dish. Sprinkle topping over. Bake crumble until pears are tender and topping is golden brown and crisp, about 45 minutes. Cool at least 20 minutes. Serve warm or at room temperature.
No comments:
Post a Comment