Ginger-Pear Crumble

Ginger-Pear Crumble with a Pecan Brown Sugar Crust
James Baigrie
A pecan brown sugar crust holds this juicy pear tart together.

Get the recipe.
Serves 8
preparation
10
minutes
cooking
65
minutes
other
0
minutes

Ingredients

3 1/2
pounds
Anjou or Bosc pears, peeled, cored, and quartered
1/2
teaspoon
orange zest
1/3
cup
sugar
1/4
cup
flour
1
prebaked Pecan Brown Sugar Crust, plus extra unbaked crust mixture for the crumble
1/4
cup
flour
1/4
cup
light brown sugar
pinch ground cinnamon
2
teaspoons
freshly grated ginger
2
tablespoons
all-purpose flour

Directions

  1. Make the Pecan Brown Sugar Crust.
  2. Preheat oven to 375° F. Position a rack in lower third of oven.
  3. Slice each pear quarter into bite-size pieces and place them in a large mixing bowl. Add the zest, sugar, flour, and ginger; toss gently. Spoon the fruit into the prepared crust.
  4. To make the crumble topping, combine the extra crust mixture, all-purpose flour, brown sugar, and cinnamon in a small bowl.
  5. Sprinkle over the pear filling and bake until the topping is golden brown and the fruit is tender, 50 to 55 minutes. Let cool before slicing.

 

 

Frank Mentasana
October 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 1 %
  • Calcium 23.73 mg
  • Carbohydrate 47.77 g
  • Cholesterol 0 mg
  • Fat 0.28 g
  • Fiber 5.85 g
  • Iron 0.72 mg
  • Protein 1.31 mg
  • Sat Fat 0.02 g
  • Sodium 4.7 mg
What does this mean? See Nutrition 101.