When you have a plethora of pears that won’t last until the morning, make pear cobbler. It’s that whole lemon-lemonade philosophy! I came into a large windfall of sliced red pears that didn’t get used in a recent cooking demonstration because I couldn’t bear to see them be thrown away. I mean, not are pears a favorite winter fruit high in fiber, anti-oxidants, minerals and vitamins, they are just darn tasty. Plus, someone else had already done all the legwork, lovingly slicing them and tossing with a bit of lemon juice for freshness. So, with no shame (my son calls me a raccoon for this behavior), I skillfully rescued them from their ultimate demise in the dimpsty-dumpster. “Wait, I’ll take those!” I say like a brash bandit! And, when I got home, I whipped up this scrumptious Cranberry-Ginger Pear Crumble from ingredients I already had squirreled away in the pantry. That reminds me, next time I will add nuts!
Cranberry-Ginger Pear Crumble Recipe
- 6 pears, sliced (choose pears that are ripe yet still firm)
- 1 tablespoon finely chopped ginger
- 1/2 cup brown sugar
- 1/2 cup dried cranberries
- 2 teaspoons cinnamon
- 2 tablespoons butter cut into bits
Topping:
- 1/2 cup almond meal
- 1/2 cup oatmeal
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons butter, cut into bits
Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour pear mixture into a 9” x 13” baking dish. In a medium bowl, combine all topping ingredients and mix with the back of a fork until crumble and butter is broken down into very small pieces. Top pears with topping and pat down. Bake uncovered for 30 – 40 minutes, or until brown and bubbly. Serve warm with vanilla ice cream or alternative of your choice.
This is what it looks like before baking, if you wanted to do omit the topping!
Note: You can peel the pears if you like; however I prefer to keep the skin intact because it’s a rich source of nutrients. Remember, natural color (not artificial) usually indicates lots of vitamins and anti-oxidants.
