Pear Ginger Crumble
Updated June 23, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2½ to 3pounds pears (about 5 large ones), peeled, cored and sliced
- 2tablespoons raw brown (turbinado) sugar, preferably organic
- 1tablespoon fresh lemon juice
- 2tablespoons chopped candied ginger
- ½teaspoon pure vanilla extract, or the seeds from ½ vanilla bean
- 2teaspoons cornstarch or arrowroot
- 1batch quinoa-oat crumble topping
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Preparation
- Step 1
Preheat the oven to 375 degrees. Butter a 2- or 2½-quart baking dish. In a large bowl, mix together the pears, sugar, lemon juice, candied ginger, vanilla extract or seeds, and cornstarch or arrowroot.
- Step 2
Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
- Step 3
About 30 minutes before serving, spread the crumble topping over the pear mixture in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.
- Advance preparation: The crumble topping keeps for several months in the freezer. The recipe can be made through Step 2 several hours before the final baking.
Private Notes
Comments
After pre-cooking the pears they looked a bit dry, so I added some butter which helped. I also used my own crumble topping (quinoa seemed a bit too adventurous for me) with regular flour, oats, brown sugar, cinnamon, melted butter. Served it with gelato. It came out pretty good and the ginger was a nice touch, but nothing mind blowing. It is, however, very easy, and comes together quickly. But I would probably try something else before making this again.
I made this using a combination smaller, harder pears and apples from my CSA and larger, more ripe pears. I left the peels on because I like the texture. I added extra sugar because of the tartness of the apples, but it definitely did not need it. Added extra crystallized ginger and used vegan butter. So yummy! Love the topping - added pecans, nice and crunchy.
I used some very ripe fruit (pears, peaches and an apple). I think this is key to a juicy end product. I used store bought granola and a little extra cinnamon and dotted with a tbs do butter. Delish!
Well, ginger-pear *sounded* like a good combination, but the topping was weird, particularly as it had to be baked first. Will not make again.
If you were serving it from the oven (with no wait time), could you bake the fruit together–with the crumble on top–for a total of 20-25 minutes, or would you have to bake it for 40-45 minutes, still (so 20-25 mins for the fruit + 20 minutes for browning the topping)?
This is delicious and a great way to use up pears! Probably don't need 2 full tablespoons of sugar in the pears - 1 or even 1/2 is sufficient. Served with vanilla ice cream and it was a huge hit!
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