Pear Cranberry Hazelnut Crumble
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Pear Cranberry Hazelnut Crumble
6 to 8 servings
This simple crumble, from Kate Jansen at Willow restaurant (4301 N. Fairfax Dr., Arlington, 703-465-8800), is best topped with creme fraiche, vanilla ice cream or Greek-style yogurt. Ripe Bosc or Anjou pears are good to use here.
For the filling:
6 large pears, peeled, cored and cut into 1-inch slices
1/2 cup cranberries
1/4 cup sugar
1/4 teaspoon freshly grated nutmeg
Zest of 1 orange
2 tablespoons melted unsalted butter
For the topping:
1/2 cup plus 1 tablespoon flour
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