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Author Notes: Adapted from Maida Heatter's Pies and Tarts, this ginger, pear, almond crumble is great on a cold night. —garlic and zest
- 1/3 cup 2 tablespoons all purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon ground ginger
- 4 tablespoons cold, unsalted butter, cut into small cubes
- 3/4 cup sliced almonds
- 1 tablespoon crystallized (candied) ginger, finely minced
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 teaspoon cornstarch
- 5 very firm Bartlett, Comice or Anjou pears -- must not be overripe or soft
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 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.
- 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.
- 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.
- 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.
- 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.