Pear Ginger Crumble
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves eight
- 2½ to 3pounds pears (about 5 large ones), peeled, cored and sliced
- 2tablespoons raw brown (turbinado) sugar, preferably organic
- 1tablespoon fresh lemon juice
- 2tablespoons chopped candied ginger
- ½teaspoon pure vanilla extract, or the seeds from ½ vanilla bean
- 2teaspoons cornstarch or arrowroot
- 1batch quinoa-oat crumble topping
Preparation
- Step 1
Preheat the oven to 375 degrees. Butter a 2- or 2½-quart baking dish. In a large bowl, mix together the pears, sugar, lemon juice, candied ginger, vanilla extract or seeds, and cornstarch or arrowroot.
- Step 2
Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
- Step 3
About 30 minutes before serving, spread the crumble topping over the pear mixture in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.
Tip
- Advance preparation: The crumble topping keeps for several months in the freezer. The recipe can be made through Step 2 several hours before the final baking.
Private Notes
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Cooking Notes
Courtney
After pre-cooking the pears they looked a bit dry, so I added some butter which helped. I also used my own crumble topping (quinoa seemed a bit too adventurous for me) with regular flour, oats, brown sugar, cinnamon, melted butter. Served it with gelato. It came out pretty good and the ginger was a nice touch, but nothing mind blowing. It is, however, very easy, and comes together quickly. But I would probably try something else before making this again.
Christa
Well, ginger-pear *sounded* like a good combination, but the topping was weird, particularly as it had to be baked first. Will not make again.
Emily
If you were serving it from the oven (with no wait time), could you bake the fruit together–with the crumble on top–for a total of 20-25 minutes, or would you have to bake it for 40-45 minutes, still (so 20-25 mins for the fruit + 20 minutes for browning the topping)?
Lindsay
This is delicious and a great way to use up pears! Probably don't need 2 full tablespoons of sugar in the pears - 1 or even 1/2 is sufficient. Served with vanilla ice cream and it was a huge hit!
Sandra
This was delicious with small modifications: Added 1/2 tsp ground cloves and only 1tbsp of sugar with pears as candied ginger is sweet enough. Used my own garden pears that were definitely not overripe. Baked for 20 minutes. For the crumble, I added a tsp of cinnamon to the mix.
Will
With recipes like this, especially in a dessert that calls for corn starch, yes arrowroot is a go to, but usually I go to tapioca starch / flour as there’s no chance of a chalky after taste
Dana
I followed this recipe exactly and it turned out delicious! I did use very ripe pears so maybe that’s the key to the dryness that some people experienced? Anyway my family loved it and I’ll definitely be making this again!
Tyger
As to the crumble topping, the quinoa flour was outrageously priced at my local market and so, making this dish for a gluten intolerant person, I substituted oat flour; the result was very nice. Also, I was not able to find any candied ginger and so used dried cherries. Though this recipe seemed a bit fussy everything came out quite delicious.
emcee
I used some very ripe fruit (pears, peaches and an apple). I think this is key to a juicy end product. I used store bought granola and a little extra cinnamon and dotted with a tbs do butter. Delish!
Molly
I was looking for a healthier alternative for dessert and gave this a try. Why it came out of the oven it looked very dry and I was afraid it would need a little something. I was SO wrong! It was a hit with everyone and not at all dry. And all the leftovers were gone before the next morning!
Elisabeth Moise
I made this with extra ginger :) using a smaller amount of the candied, and suplementing with fresh. I made my own quinoa flour - using a grinder - it was fine, I like the idea of cloves as well. Very versatile recipe!
andre
Made one with apples subbed for the Pears and it turned out delicious. It was a more unique flavor than other crumbles. The apples combined with the candied ginger gave it a fresh feeling. The quinoa took a few bites to get used to at first, but I would make this again for sure.
Jan
This was just fabulous with wonderful home-grown Bosc pears. I used a traditional crumble topping of flour/butter/brown & white sugar/cinnamon/nutmeg/lots of pecan for crunch.
Amanda
I made this using a combination smaller, harder pears and apples from my CSA and larger, more ripe pears. I left the peels on because I like the texture. I added extra sugar because of the tartness of the apples, but it definitely did not need it. Added extra crystallized ginger and used vegan butter. So yummy! Love the topping - added pecans, nice and crunchy.
Aaron
Great flavor, but turned out pretty dry.
Kris Vieira
I loved the pear and ginger together. It's not a super sweet, syrupy dessert--it's gingery and crisp and light. I usually find crisps to be way too sweet, and this one was perfect. Not for everyone, but a great option when I'm baking for gluten free folks. I used store bought quinoa flour for the topping.
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