Pear, Ginger and Lemon Crumble
When it comes to baking crumbles there are many tried and tested fruit combinations. This pear, ginger and lemon version is one I absolutely love and wanted to share. An irresistible combination of sweet pears infused with the subtle heat of ginger and the zest of lemon, topped off with a textural nutty crumb, it’s the ultimate winter comfort food and it’s so simple to create.
The trick with this recipe is to get a perfect texture on the pears so they’re easy to bite through but still hold their shape. You also want to get a good crunch on the crumble. Adding some flaked almonds to the oats is a good way to achieve this.
The best accompaniment for this delicious dessert is vanilla ice cream, melding together in perfect harmony when it hits the piping hot pear filling.
This recipe serves 6-8 people. I made one larger crumble but the recipe can also be made in small individual ramekins. Best enjoyed while wearing PJ’s on the couch – enjoy!
7 large ripe pears – Buerre Bosc or Packham
½ tbsp finely grated fresh ginger
1 tsp ground ginger
Zest of 2 lemons
½ tsp cinnamon
1 tbsp maple syrup
1 tbsp caster sugar
For the crumble:
100g plain flour
120g chilled butter, cubed
70g rolled oats
70g flaked almonds
1 tsp ground ginger
2 tsp caster sugar
1. Preheat the oven to 180ºc fan forced;
2. Peel, core and cut the pears into 3cm pieces and transfer into a large bowl;
3. Add the lemon zest, grated ginger, ground ginger, cinnamon, caster sugar and maple syrup and mix to combine;
4. Place the pears in a saucepan, cover and cook over medium-low heat for 10 minutes or until the pear has softened, stirring occasionally;
5. Transfer the pears and the liquid to a medium sized baking dish;
6. To make the topping, place the flour in a large bowl with the oats, flaked almonds, ground ginger and caster sugar, mix, then add the butter and rub the mixture together with your fingers until it resembles large coarse breadcrumbs;
7. Spoon the crumble over the pear mixture;
8. Place the baking dish in the oven and cook for 35-40 minutes until golden brown and crispy;
9. Serve piping hot with a generous scoop of vanilla ice cream.
Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.