Pear Crumble


For the Topping

1/2 cup old fashion oatmeal

1/2 cup oat flour (or all-purpose flour)

1/4 cup coconut sugar (or light brown sugar)

1/2 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon sea salt

⅓ cup chopped pecans

4 tablespoons unsalted butter, melted

For the Filling

5 medium ripe but firm Bartlett pears (2- 2 1/2 pounds), cored and cut into 1/4-inch thick slices

1 tablespoon fresh lemon juice

2 tablespoons apple cider

2 tablespoons packed coconut sugar (or you can use light brown sugar)

1/4 cup finely chopped candied ginger (optional)

1/2 teaspoon cinnamon

1 teaspoon vanilla paste (or vanilla extract)

2 teaspoons cornstarch

1 tablespoon butter, cut into small pieces

For serving

Top with vanilla ice cream, whipped cream, coconut cream or vanilla yogurt. (optional)

Preheat oven to 375, Then butter a 10" cast iron skillet (or a 9" to 10" baking dish).

For the Topping

Stir together oats, oat flour, coconut sugar, cinnamon, cardamom, salt and nuts.

Pour butter over top and toss everything together.

For the Filling

In a big bowl, toss pears with the lemon juice, apple cider, coconut sugar, candied ginger, cinnamon and vanilla, then fold in cornstarch.

To Assemble and Bake

Transfer pear filling (and any juices ) to the skillet and spread in a layer.

Scatter pieces of butter over the pears, then sprinkle crumble topping evenly over all.

Bake crumble until pears are tender when pierced with a knife and the topping is golden brown, 45 to 50 minutes, then let cool 5 minutes.

Serve warm with ice cream, whipped cream or yogurt on top! Enjoy!
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