Is there anything more satisfying for the cold, dark winter months than a warm fruit crumble? If you’re tired of the traditional apple or berry version, why not try a sweet, seasonal pear and ginger crumble instead? It has all the best parts of a crumble, but with a slight twist of fresh ginger and pear that will have dinner guests asking for your secret recipe.
Here’s a pro tip: If your crumble fills up the baking dish almost to the top, line the bottom of your oven with aluminum foil to make cleanup easier.
Southern pear and ginger crumble
8 Bosc pears
1 ½ tablespoons freshly grated ginger
1 lemon, zested and juiced
1/5 cup granulated sugar, separated
1 cup all purpose flour, separated
½ cup brown sugar, packed
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 large pinch kosher salt
½ cup rolled oats
1 stick unsalted butter, cold and cut into cubes
Preheat the oven to 350 degrees Fahrenheit.
Peel and core the pears and cut them into 1-inch cubes. Transfer to a large mixing bowl. Add the grated ginger and lemon zest and juice, as well as ¼ cup each of the granulated sugar and all-purpose flour. Stir to ensure every piece of pear is coated. Sprinkle the pears with 1 teaspoon of ground cinnamon and all of the ground nutmeg.
In a food processor, combine the remaining flour and granulated sugar, brown sugar, salt, oats and butter. Pulse crumbly.
Transfer the fruit mixture into a 9-by-12-by-2-inch baking dish. Evenly distribute the crumble over the fruit (none of the fruit mixture should be showing). Bake for 4560 minutes, or until the topping is golden brown and the fruit mixture is bubbling up around the edges. Allow to cool 1015 minutes before serving.