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Pear Ginger Crumble

Source: Martha Rose Shulman

Prep
Cook
Serves 8people
Ingredients
2 1/2-3
lb pears (about 5 large ones), peeled, cored and sliced
2
tbsp raw brown (turbinado) sugar, preferably organic
1
tbsp fresh lemon juice
2
tbsp chopped candied ginger
1/2
tsp pure vanilla extract, or the seeds from 1/2 vanilla bean
2
tsp cornstarch or arrowroot
1
batch quinoa-oat crumble topping
1 1/4
cups gluten-free rolled oats
1/2
cup quinoa flour (grind quinoa in a spice mill to make the flour
1/3
cup unrefined turbinado sugar
1/2
tsp freshly grated nutmeg
1/8-1/4
tsp salt (to taste
3
oz (6 tbsp) cold unsalted butter, cut into 1/2-inch pieces
1
. preheat the oven to 350 degrees. cover a baking sheet with parchment. place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the steel blade, and pulse several times to combine. add the butter, and pulse until the butter is
2
. spread the topping over the parchment-covered baking sheet in an even layer. place in the oven, and bake 10 minutes. rotate the pan front to back, stir the mixture and bake another 5 to 10 minutes until nicely browned. remove from the heat, and allow to
yield: makes a little over 2 cups, enough for one crumble serving eight made in a 2- to 2 1/2-quart baking dish
Directions
1.
Preheat the oven to 375 degrees. Butter a 2- or 2 1/2-quart baking dish. In a large bowl, mix together the pears, sugar, lemon juice, candied ginger, vanilla extract or seeds, and cornstarch or arrowroot.
2.
2. Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
3.
3. About 30 minutes before serving, spread the crumble topping over the pear mixture in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.

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