Fruit crumbles/crisps always remind me of cool fall days, even in this mildest of Novembers. Usually we make a Cranberry Apple Crisp for Thanksgiving, but this year we decided to try a different recipe: perfectly ripe pears with a glaze of maple syrup and an oatmeal/brown sugar crumbly topping.
Crystallized ginger complements the pears nicely and adds an extra zing of flavor. And it’s so easy–peel pears, slice, mix with filling ingredients, pour into pan. Mix up the topping, sprinkle on top. Then, bake and enjoy. I think I recommend ice cream as an accompaniment to many desserts on here but it is especially good with this… the whole hot/cold thing.
Pear Crisp with Crystallized Ginger
Adapted from Eating Well
1 1/2 cups old-fashioned rolled oats
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/3 cup whole-wheat or all-purpose flour
1/2 teaspoon ground cinnamon
5 tablespoons canola oil
3 1/2 pounds ripe but firm Anjou pears, peeled and cut into 1/2-inch pieces1/2 cup pure maple syrup
1/2 cup raisins
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 teaspoons minced crystallized ginger
Preheat oven to 350°F.
To prepare topping: Combine oats, walnuts, brown sugar, flour and cinnamon in a medium bowl. Drizzle with oil and stir until evenly moist.
To prepare filling: Combine pears, maple syrup, raisins, flour, lemon juice and ginger in a large bowl and mix well. Transfer the mixture to a 9-by-13-inch baking dish. Sprinkle the topping over the pears.
Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes. Let stand for at least 10 minutes before serving.
This was so good, about 4/5 of it was eaten within the first night. Think I’m lying? This picture was snapped before the second helpings were taken…
Just imagine this: Cooked, tender pears… bursts of sweetness from the raisins… a thick maple glaze/sauce… kicks of ginger flavor… all enveloped within toasted oats plus brown sugar, walnuts and spices. I’m off to go grab my 3rd helping… if there’s any left.