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The Washington Post

Gingered Pear and Cranberry Crumble

Gingered Pear and Cranberry Crumble 9.000

Tracy A. Woodward/The Washington Post; tableware from Crate and Barrel

Nourish Dec 28, 2011

Warm desserts are always welcome at my table, especially warm fruit dishes at holiday time. I love the way they fill the house with a sweet, fruity aroma. I'm especially fond of how simple they are to make and how little baking skill they require.

The hardest part of this recipe is making sure the pears are just ripe enough. Here, they should be Bartletts that have started to turn yellow and yield only slightly when pressed. At that stage, the pear slices will hold their shape.

Serve with nonfat vanilla frozen yogurt for a guilt-free extra, or with ice cream for a bit of indulgence.


Servings: 9
Ingredients
  • For the topping
  • 1/4 cup (1 ounce) sliced, skin-on almonds
  • 1/3 cup flour
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3 tablespoons cold unsalted butter, cut into cubes
  • For the filling
  • 3 tablespoons flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 pounds barely ripe Bartlett pears, peeled, cored and cut into 1/4-inch slices (see headnote)
  • 1/2 cup dried cranberries
  • Freshly squeezed juice from 1/2 lemon (1 tablespoon)
  • 1 teaspoon almond extract

Directions

Preheat the oven to 375 degrees. Spray a shallow 8-by-11-inch baking dish or similar-size pan with nonstick cooking oil spray.

For the topping: Combine the almonds, flour, sugar, cinnamon and ginger in a food processor. Pulse for about 1 minute, until the almonds are finely ground. Stop to add the butter; pulse for about 1 minute, until the mixture forms loose crumbs.

For the filling: Whisk together the flour, sugar, ginger and cinnamon in a large bowl. Add the sliced pears, dried cranberries, lemon juice and almond extract. Mix gently with your hands or a large spatula, taking care not to break up the fruit, so the mixture is evenly coated.

To assemble: Transfer the fruit mixture to the baking dish or pan. Scatter the topping evenly over the surface. Bake for 40 to 45 minutes or until the topping is lightly browned and the fruit juices are bubbling up.

Cool for 10 minutes before serving.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 250


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 3g 15%

Cholesterol: 10mg 3%

Sodium: 0mg 0%

Total Carbohydrates: 51g 17%

Dietary Fiber: 5g 20%

Sugar: 38g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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