pear crumble

These Cinnamon Baked Pears are the best healthy dessert.

Cinnamon Baked Pears

pears

c. butter

cinnamon sugar

c. old-fashioned rolled oats

brown sugar

cinnamon

kosher salt

This was an easy and very satisfying recipe. I didnt use nuts and instead of ice cream we used vanilla greek yogurt. My husband loved this and said the yogurt was much better than ice cream. Definitely making again!

Fabulous dessert! Even my 10 year old, who doesn't like 'fruit' desserts, devoured hers.  Our family of 5 enjoyed it plain, with vanilla ice cream, or with Cool Whip. I look forward to putting a  Costco bag of rapidly ripening  pears to good use again soon!

https://streaming.hearstdigitalstudios.com/manual_upload/5876710cd559306e9fe1f19f/mp4/Baked_Pears_FRONT_FINAL_1484157213_4000_hd_v3.mp4

These healthy individual baked pears will satisfy all your sweet cravings.

Cinnamon Baked Pears are the Healthy Version of Pie!

Try this luscious dessert of pear and nutty almonds, baked to crumbly perfection and served with a generous dollop of double-thick cream. Winter never tasted so good.

Pear and coconut crumble with double-thick cream

beurre bosc pears

lemon, halved

pitted dates, chopped

(75 grams) coconut sugar

unsalted butter, melted, cooled slightly

(50 grams) self-raising flour

(100 grams) almond meal

(70 grams) slivered almonds

double-thick cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

This fuss-free crumble is one to commit to memory - sprinkle it over any in-season fruit for an easy weeknight dessert.

Maple roasted pears with nut crumble recipe

pears,

unsalted butter, chopped,

(55 grams) caster sugar

mixed nuts (we used pecans, walnuts

(150 grams) plain flour

(45 grams) rolled oats (we used Woolworths Macro rolled oats)

tsp allspice

Yoghurt

If you’re looking for a crowd-pleasing but easy dessert that takes less than 20 minutes of prep, then this gluten free pear crumble is for you! Warm cinnamon and ginger spiced pears are topped with a buttery oat and walnut topping for a soul satisfying finale to any meal. Candied ginger gives the crumble unexpected warmth and spice, like a pair of bright golden earrings (but it’s optional). It’s the kind of dessert you can curl up with on a Wednesday night in your pajamas, or share with friends for an elegant holiday dinner.  For a vegan version, swap out the butter for vegan butter or coconut oil.

Pear and Ginger Crumble (Gluten Free, Vegan Option)

Butter

(60 g) old fashioned rolled oats

(60 g) oat flour (or you can use regular all-purpose flour)

(40 g) coconut sugar (or you can use light brown sugar)

cardamom

salt

walnuts

unsalted butter, melted

lemon juice

apple cider

coconut sugar (or you can use light brown sugar)

ginger (optional)

vanilla paste

cornstarch

butter,

Vanilla ice cream, whipped cream, coconut cream

Preheat the oven to 375˚F. Butter a 10-inch cast iron skillet (or you can use a 9- to 10-inch baking dish).

In a bowl, stir together the oats, oat flour, coconut sugar, cinnamon, cardamom, salt and nuts. Pour the melted butter over top and toss everything together until it’s the texture of damp sand.

Make the topping

In a large bowl, toss the pears with the lemon juice, apple cider, coconut sugar, candied ginger (if using),  cinnamon and vanilla. Fold in the cornstarch.

Make the filling

Transfer the pear filling (and any juices that have accumulated on the bottom of the bowl) to the prepared skillet and spread them in an even layer. Scatter the pieces of butter over the pears. Sprinkle the crumble topping evenly over top.

Bake the crumble until the pears are tender when pierced with a knife and the topping is golden brown, about 45-50 minutes. Let cool slightly.

Serve the pear crumble warm or at room temperature with vanilla ice cream, whipped cream or yogurt on top!

Assemble and bake

It's hard to beat a good crumble, and this Cranberry Apple Pear Crumble is really something special! We're talking tart cranberries &amp; Granny Smith apples,&nbsp; sweet, soft pear &amp; a crumbly, nutty, buttery topping, all baked to golden perfection. It's an absolute crowd pleaser &amp; so easy to make!&nbsp;

Cranberry Apple Pear Crumble

/ 1½ cups all purpose flour (, plain flour in the UK)

110 g / ½ packed cup vegan butter (, hard and cold)

sugar

/ ¾ cup almonds (, skin on almonds

/ ¾ cup rolled oats

Granny Smith apples

vanilla extract

all purpose flour (, plain flour in the UK)

water

Put all of the crumble topping ingredients, except the oats, into a food processor&nbsp;&nbsp;and pulse until the flour looks like coarse breadcrumbs and the almonds are in chunky pieces.&nbsp;If you don't have a food processor you can rub the butter into the flour, sugar and salt with your finger tips then chop the almonds into small chunky pieces then combine the two.&nbsp;

Mix the oats into the crumble topping and then for best results place it in the freezer for 30 mins. There is no need to cover it if it's only for 30 minutes but if it's going to be in there longer be sure to have it in a sealed container or freezer bag. You don't have to freeze it. It's perfectly good if you don't, but better if you do.&nbsp;

For the crumble topping

Peel the apples and cut them in half, then into quarters. Remove the core then cut each quarter into thickish wedges.&nbsp;

Peel the pears, cut in half, scoop out the small core with a spoon then cut the stalk and the little end piece off before cutting into wedges.&nbsp;

Place the apples and pears in a large bowl and sprinkle over the sugar, cinnamon and flour then stir to distribute.&nbsp;

Pour the apple mixture into a baking dish (I used a 9 x 9, 3 inch deep dish and it was a really tight squeeze but I got it all in. Don't use anything smaller than this. Flatten them out evenly then sprinkle over the cranberries and pour over the water.

Take the topping out of the freezer and spoon evenly over the top. It's best for goldenness and texture not to flatten it out. Just leave it rustic looking!&nbsp;

Place in a pre-heated oven at 400°F and bake for 45 - 50 minutes until golden. Some bubbling around the edges is normal so if your dish is very full, place it on a baking sheet in the oven to catch any overflow.&nbsp;

Remove from the oven and leave to rest for 10 minutes before serving.&nbsp;

For the filling

This pear crumble uses overripe pears but it&#039;s also good for using up any overripe fruit you have in the house. Cinnamon, brown sugar and crunchy topping. 

&#x1f4cb;Overripe Pear Crumble Recipe With Almonds

lb matured pears

tbsp flour

flour

oz butter

almond

Peel the pears and cut them in chunks

Place them in a ceramic baking pan

Add 1 tsp of cinnamon and 1 tbsp of flour,1 pinch of salt, stir well

Prepare the pears

In a blender mix all the ingredients for the crust

Lay it over the pears

For the top crust

Bake for 1 hour at 350 F - 180 C

Serve still warm with vanilla or chocolate ice cream

Bake and serve

this was so frickin good man. my mom and i slapped this together in like 10 minutes after making dinner and now our sad pears that were on deaths door got a new life! and you don't have to wait eons for it to cool down, a win win! twas absolutely delish, highly recommend

What a beautiful way to use the overripe pears. 
I don’t like throwing or wasting food.

A friend gave me a huge bag of overripe pears.  Tried this recipe today &amp; it was so good &amp; so easy to make.  Thank you so much for posting this recipe!

Doubled the cinnamon. So simple and tastes just right, not too sweet.

I found this recipe while googling what to do with my overripe pears.  Halfway through making it I discovered I didn't have the almonds I thought I had.  So here's a heads up... pecans work well as a substitute.  It was delicious, and the smell was incredible while baking.

So glad I found this recipe, I had pears that were about to be to soft for eating, I didn’t have the mixer but I had almond flour and melted the butter so I could combine your ingredients by hand and it was delicious. Last minute I added slivered almonds for texture and I needed to use them as they had been in my fridge not getting used.

I’ve made this over and over again. Fabulous recipe! I use almond meal And only realised you use whole almonds when I saw the photos just now. I love that it uses the natural sweetness of the pears.

Keen to try this one. I have been wondering what to do with my overripe pears. Just wondering if pistachios would be to overpowering to swap for the almonds. Also have you every cooked the crumble in an airfyer?

https://www.youtube.com/watch?v=I81bD4CZ9NQ

A simple pear crumble recipe that transforms overripe pears into a delicious dessert with a crispy almond topping. Perfect for using up those forgotten fruits in your kitchen, this easy dessert combines sweet pear chunks with a buttery crumble that stays crunchy thanks to almonds. Served warm with ice cream or cream, it's the ultimate comfort food that helps reduce food waste.
Print the recipe:
https://yourguardianchef.com/overripe-pear-crumble-recipe-with-almonds/

Ingredients
2 lb - 1 kg matured pears
1 teaspoon cinnamon
1 tablespoon flour
1 pinch salt

For the crust on top
¼ cup - 50 g brown sugar
½ cup - 60 g flour
3 oz - 80 g butter
1 cup - 140 g almond
1 pinch salt

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Add the spices and mix

Blend all the ingredients

Bake

Serve it

What To Do With Overripe Pears

This autumn dessert is perfect for all those pears, and the cinnamon streusel on top is irresistible!

Old Fashioned Pear Crumble

(peeled,

all-purpose flour

sugar sugar

nutmeg

butter, (diced)

Preheat oven to 375°F. Grease an 8x8-inch baking dish with cooking spray.

Place the sliced pears in the baking dish, and drizzle the lemon juice over the top.

In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt. Work the diced butter into the flour mixture with your fingers, until pea-sized lumps form.

Pour the flour mixture over the pears. Bake for 30–35 minutes, or until the crumble is beginning to turn golden brown on top and the pear mixture is bubbling.

Serve with ice cream, whipped cream, or a drizzle of cream or half &amp; half.

Delicious! For personal preference, I made it with a little less sugar and a little more butter.

My husband &amp; I received fruit box for Christmas. Had to find a recipe to use up some of our pears.  This was a perfect recipe with crumb like topping.   Very Good!
I believe it would be great for our over abundance of apples as well.

Warmly spiced pear crumble features a buttery crisp topping, maple syrup, ginger, and more in one easy seasonal dessert. Simple enough for casual gatherings and holiday meals alike, this recipe has multiple make-ahead steps to make your life easier.

Pear Crumble

maple syrup

ginger

Tablespoons unsalted butter (melted)

Tablespoons (140 grams) all-purpose flour

Prep: Heat oven to 350°F (177°C). Grease the bottom and sides of an 8-inch square or 9-inch round baking dish with unsalted butter.

Fruit: Peel pears, remove and discard the core, then cut into chunks approximately ¾- to 1-inch wide. Add to a mixing bowl along with the maple syrup, lemon juice, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, and salt. Stir so that the pears are coated evenly.

Filling: Combine brown sugar and cinnamon in a separate bowl, then stir in the melted butter. Scatter flour over top and stir into the mixture. The consistency should hold together when you press it into a shape, but be scatterable into larger crumbs. If it&#39;s a little too wet, work in an additional sprinkle or two of flour until it reaches the desired consistency.

Assemble: Pour out pears, including the liquid, into the prepared baking dish. Gently press to level off the surface into an even layer. Scatter crumble topping over the pears.

Bake: Place on the middle rack of the oven and bake for 45-50 minutes, or until the pears are tender, everything is bubbling, and the crumble topping is golden-brown. If the crumbs are browning too quickly, loosely tent a sheet of aluminum foil over top of the dish until bubbling and fully baked.

Serve: Let the pear crumble cool for 10-15 minutes before scooping and serving.

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