If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Makes 2 8 -inch casseroles, 1 9x13 casserole
- 1 3/4 cup old fashioned rolled oats
- 1/2 cup brown sugar
- 1/3 cup all purpose flour (whole wheat if you have it)
- 1/2 - 3/4 teaspoon ground cinnamon
- 4-5 tablespoons pear butter
- 4 pounds firm but ripe Anjou pears
- 1/2 cup maple syrup
- 2 tablespoons lemon juice
- a few dashes ground ginger, according to your preference
- 2 tablespoons all purpose flour
- 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)
- 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.
- Preheat oven to 350
- In a medium bowl combine oats, brown sugar, flour and cinnamon. Mix well.
- 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.
- Sprinkle the topping evenly over the pears.
- 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.
- Let rest at least 10 minutes before serving. I love it with a scoop of vanilla ice cream!