Gingerbread Pear Crumble

I love fruit crisps or crumbles! (What's the difference? I don't think there is any, really.) They are so quick and easy to make, not expensive (usually) and if you are going to have dessert, they at least have something to offer in the realm of actual nutrition. Their one drawback is that I don't find them very photogenic! This one brings the lively flavours of gingerbread to sweet, mellow pears - it's a classic combination and one I really like.

It took 2 tries to get this right. The first time I made it I modelled it on Apple Crisp and the rolled oats were just not right - they really took away from the gingerbread effect. Oat bran gives you that same oaty goodness without the distracting texture.

I used 6 pears and it was fine, but they do tend to cook down and next time I might throw in 1 or 2 more. It depends on their size too; you want fairly decently large ones if you can.

6 to 8 servings
1 hour 30 minutes - 30 minutes prep time

Make the Topping:
1/2 cup Sucanat or dark brown sugar
2 cups soft whole wheat and/or unbleached flour
1 cup oat bran
1 teaspoon salt
1/4 of a medium nutmeg, finely grated
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
3 teaspoons ground ginger
1/2 cup butter
3 tablespoons honey

Mix the Sucanat, flour, bran, salt, and spices in a mixing bowl. Heat and soften the butter and honey somewhat (I give them about 20 seconds in my microwave, but you could put them on the back of the stove until the honey is runny and the butter is soft instead.)

Preheat the oven to 350°F.

Mix the butter and honey into the dry ingredients, until it forms loose crumbs and none of it looks completely dry. There should be bits of butter in small pieces throughout.

Finish the Crumble:
6 to 8 medium-large Bartlett or Bosc pears
2 to 3 tablespoons honey
2 tablespoons minute tapioca

Peel and core the pears, and cut each quarter into 3 slices. Toss them in an 8" x 10" shallow baking dish with the honey and tapioca. Spread them out evenly over the bottom of the dish.

Sprinkle the crumb mixture evenly over the pears.

Bake for 50 minutes to 1 hour until lightly browned and the pears are tender. Let cool slightly or completely before serving. I have found the flavour of this to be better the second day, so if you want to serve it warm I think it is best to make it the day ahead and warm slightly before serving.




Last year at this time I made Moussaka.

Posted in: Ontario Food