This easy pear crumble combines warm pears, ginger and a touch of pure maple syrup with a sweet and crunchy oat topping for a simple yet satisfying dessert.
Disclosure: I’ve partnered with Sprouts Farmers Market to share this recipe as part of a series to help you host healthier holiday parties. As always, all opinions expressed are my own.
It’s been raining for the last 7-10 days here in Atlanta and quite frankly… it’s miserable. We are so used to having gorgeous sunny weather that enduring 7-10 dreary days in a row is a little depressing. October and November are historically some of the driest and sunniest months of the year. We are completely spoiled with sunshine. I am sure that once this rain cloud lifts, spontaneous parties will erupt in the parks and patios of this city!
I kinda feel I’ve missed the best part of fall this year (weather wise) but this recipe is my redemption. It’s warm and bursting with flavor. I love a variety of fall fruits – grapes, apples, figs… But I said to a fellow friend the other day that pears are so underrated. I take them with me for snacks or enjoy with a slice of cheddar at night. But this time, I decided to make dessert. A Maple Ginger Pear Crumble to be exact.
I chose to use Concorde pears (the green ones above) as the base. Concorde pears are a unique pear variety that combines the Comice and Conference pears. Concorde pears have a decadent quality about them and a pronounced vanilla flavor. I also added a red Anjou pear (the one at the top of the picture) to the mix. Anjou pears are firm with a more mellow flavor – so they add great balance to the crumble.
[Tweet ” Try this easy Maple Ginger Pear Crumble #recipe from @marisamoore for a healthier holiday dessert!”]
Now about the crumble…
Oatmeal cookie meets warm pears, ginger and a touch of pure maple syrup in this simple yet satisfying dessert. This crumble let’s pears take the spotlight and comes in just over 250 calories. Use coconut oil instead of butter to make it vegan. To make it gluten-free, swap almond for regular flour and use gluten-free oats.
This easy pear crumble comes together in just a few minutes. You can leave the pear skin on for extra fiber and a more rustic feel. Just keep in mind that the skin may get a little tough while it bakes so you may want to peel your pears for a less chewy final dessert. I enjoyed it with a little fresh Bourbon whipped cream!
Maple Ginger Pear Crumble
- Pear filling:
- 4 cups peeled chopped pears (~ 3 large pears)
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh grated ginger
- 1 tablespoon arrowroot powder
- 1 teaspoon vanilla extract
- Crumble topping:
- ½ cup old fashioned oats
- 2 tablespoons flour
- ¼ cup brown sugar
- ¼ teaspoon coarse salt
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter cut into cubes
- Preheat the oven to 375°F. Prep 4 ramekins with cooking spray or butter. Place on a baking sheet lined with foil because things will get bubbly!
- Mix the pears, ginger, cornstarch, maple syrup and vanilla. Set aside.
- Combine the oats, flour, brown sugar, salt and cinnamon. Using a pastry cutter, fork or your hands, cut the butter into the oat mixture until it takes on a crumb-like appearance.
- Heap 1 cup of the pear mixture into each of the ramekins. Top with 2 tablespoons of crumble topping.
- Bake until juices bubble and the topping becomes golden brown, about 35-40 minutes.
- Let cool slightly. Serve warm.
Disclosure: I’ve partnered with Sprouts Farmers Market to share this recipe as part of a series designed to help you host a healthier holiday party.