Author Notes
Adapted from Maida Heatter's Pies and Tarts, this ginger, pear, almond crumble is great on a cold night. —garlic and zest
Ingredients
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1/3 cup
2 tablespoons all purpose flour
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1/2 cup
granulated sugar
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1/4 teaspoon
ground ginger
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4 tablespoons
cold, unsalted butter, cut into small cubes
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3/4 cup
sliced almonds
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1 tablespoon
crystallized (candied) ginger, finely minced
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2 tablespoons
lemon juice
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2 tablespoons
water
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1 teaspoon
cornstarch
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5
very firm Bartlett, Comice or Anjou pears -- must not be overripe or soft
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1/2 teaspoon
cinnamon
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1/4 teaspoon
ground nutmeg
Directions
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Preheat the oven to 375 degrees. Spray an 8x8 baking dish with vegetable spray and set aside. Place the flour, sugar, ginger and butter into the bowl of a food processor and pulse until mixture resembles coarse meal. Transfer to a bowl and with your fingers, work the mixture, squeezing to create a lumpy, crumbly texture. Add the almonds and toss to combine. Refrigerate until ready to top the crumble.
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Peel the pears and halve them with a sharp knife. Cut the halves in half again and remove the core and stem. Cut pears into thin slices lengthwise. Transfer pears to a large bowl and sprinkle with the lemon juice. Add the minced ginger and toss together. Sprinkle the pears with cinnamon and nutmeg.
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In a small bowl, mix the water and cornstarch together to form a slurry. Pour over the pears and toss to coat the pears with the slurry and spices. Transfer the pears to the prepared baking dish.
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Liberally sprinkle the almond topping over the pear filling. Bake for 50 minutes to 1 hour until the fruit is tender, but not mushy and the topping is a warm, golden color.
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If the fruit is tender, but the topping is pale, place it under the broiler for 4-5 minutes to get a little color. Serve warm with a scoop of vanilla or a drizzle of cream.
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