Okay, YUM. This recipe is adapted from one I found online, by none other than Martha Stuart. I always like to add my own twist to recipes though!
I’m a big fan of crumbles. The buttery, chewy, crunchy topping….the soft and perfect fruit. They are hard to beat. 
Pear Ginger Crumble
For the Crumble Topping:
- 3/4 cup rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup sliced almonds
- 3 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 6 tablespoons butter, cut into small pieces
- 1 can evaporated milk (I use about 3/4 of the can)
For the Pear Filling:
- 6 pears. I like to mix a couple different types for more complexity of flavor. I used 3 bosc pears and 3 Anjou. They both hold their shape while baking
- Lime juice from one small, juicy lime. About 2 tablespoons
- 2 tablespoons sugar
- 1 1/2 teaspoons ground ginger
- 1/4 cup all-purpose flour
- 1/4 tsp kosher salt
Directions:
- Preheat oven to 400 degrees with rack centered.
- Combine all crumble ingredients, besides the evaporated milk, in a medium bowl. Use your hands to mix the butter and dry ingredients together until it forms a nice consistency and holds it’s shape. Cover with plastic and refrigerate.
- Peel, halve, and core pears. Cut into 1/2 inch thick slices. Place pear slices in a bowl and squeeze the lime overtop. Toss to coat. Add sugar, ginger, flour and salt. Toss to evenly coat. Transfer to a 2 qt baking dish. Remove the crumble topping from the fridge and scatter little pieces to evenly cover the filling.
- Bake for 30 minutes. Then pour the evaporated milk over the top and bake for another 25-30 minutes.
It’s amazing. Serve it a la mode with some vanilla bean ice cream and you’re in business. Not too sweet, but sweet. The ginger and pear pair very nicely. See what I did there? wink wink
Doesn’t this just sound delicious? Let me know when you’ve made it!
xox Tessa
