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Makes
2 8 -inch casseroles, 1 9x13 casserole
Author Notes
No matter how many apple pies I make for holiday gatherings, we always run out (and I don't get any!) Since fruit desserts are my favorite fall treat I came up with this pear crumble to add another option. I think I like it more than my apple pie! If you can't find pear butter, use apple butter. —meg226
Ingredients
- Crumble Topping
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1 3/4 cups
old fashioned rolled oats
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1/2 cup
brown sugar
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1/3 cup
all purpose flour (whole wheat if you have it)
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1/2 - 3/4 teaspoons
ground cinnamon
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4-5 tablespoons
pear butter
- Fruit
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4 pounds
firm but ripe Anjou pears
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1/2 cup
maple syrup
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2 tablespoons
lemon juice
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a few dashes
ground ginger, according to your preference
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2 tablespoons
all purpose flour
Directions
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Core and chop pears into bite sized pieces. (You can peel if you like, but I prefer the rustic aspect of leaving the peel on)
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Pour syrup and juice over pears and toss gently to coat. Sprinkle with flour and ginger. Toss again. Place pears in two 8 or 9 inch round, 3-4 inch deep casseroles, or equivalent.
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Preheat oven to 350
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In a medium bowl combine oats, brown sugar, flour and cinnamon. Mix well.
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Add pear butter to dry ingredients and combine (your hands work best). Mix until the topping is evenly moist but try not to over-mix.
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Sprinkle the topping evenly over the pears.
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Bake until the pears are softened and topping is golden, about 45 - 50 minutes. If the topping beings to brown too early cover with foil.
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Let rest at least 10 minutes before serving. I love it with a scoop of vanilla ice cream!
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