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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 cups 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 teaspoons 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!