I spent yesterday morning sorting through oodles of stuff I’ve hoarded over the years, which meant I spent more time marvelling at how much younger and skinner I used to be than I did actually cleaning and by the time I was done, it was a little late to get started on pear and ginger muffins. Late only because it’s been pouring NON STOP and the sky was threatening to rain on my parade again, so I quickly changed plans to a dessert with the same flavours, but with next to no prep and cooking time and ta da!
I know that these little crumbles look suspiciously similar to these mulberry cuties, and they are, simply because the topping is so phenomenal, it literally works with any kind of fruit. Plus, pears are sweet by themselves, so they don’t need any sort of sugar maceration, which means that’s one step less. And if you add ginger and cinnamon to the crumble, oh man. Warm, warm spices sitting inside a buttery brown sugar crumble topping, to be scooped up with soft, cooked down pears. Don’t forget the cream, whatever you do.
Since there’s no maceration of the fruit, the pears don’t release any juices, but that’s ok, because they soften beautifully and absorb all of the buttery goodness from the crumble. This is the dessert you whip up when a craving strikes and tell yourself that it’s got oats and wholewheat flour, so it’s all good.
Spur-of-the-moment dessert, just the thing we need for a rainy afternoon 🙂
- 2 ripe pears, peeled, cored and thinly sliced
- ⅓ cup wholewheat flour
- ¼ cup oats, the instant variety is fine
- 2 tbsps brown sugar
- ¼ tsp cinnamon powder
- ½ tsp ginger powder
- Pinch of salt, if using unsalted butter
- 50 gms cold butter, cubed (approx ¼ cup butter)
- Preheat the oven to 180 C.
- In a mixing bowl, combine the flour, oats, brown sugar, cinnamon, ginger and salt, if using.
- Add the cubed butter and rub it in till the mixture starts to clump a little. It will be wetter than a regular crumble topping, so you won't get the usual coarse breadcrumbs texture.
- Divide the pears into four 4" tart tins, or one small 6" baking dish. There is no need to grease the dish. Sprinkle the crumble mixture on top.
- Bake for 15 minutes until the tops have browned a little. If you like, turn the oven to the broil setting for 5 minutes for additional browning.
- Allow to stand for 10 minutes, then eat with fresh cream or vanilla ice cream!