Young & Hungry

It’s finally pear season!  The peachy peaches of summer are long gone to be replaced with gifts of citrus and pomaceous fruits from Harry & David.  I recall the much anticipated day when the big box of pears would arrive individually wrapped in gold foil and sitting atop a bed of green foam in their assigned cubbies.  And then the wait.  Oh, the dreaded and forever long wait for the pears to ripen so that you could scoop out the fruit with just your spoon.  Of course, almost immediately after the pears reached the perfect ripeness, they just could not be eaten quickly enough and, god forbid, became waste.  If only I had known then what I know now.  Had I been in possession of this delightful crumble recipe those pears would have made it to their proper resting place, in some pudgy girl or boys belly.  Alas, I know better now and will never let a pear fall short of its proper destiny on my watch. 

 

 

This crumble could also be used atop apples, peaches, or whatever fruit might happen to be in season.  If you have leftovers, it makes a delicious topping for your morning oatmeal or yogurt.  And, as usual, serve a la mode.   

 

Pear Crumble

Serves 8 courtesy of Bon Appetit.

 

• 2 1/2 pounds ripe pears, peeled, quartered, cored, cut into 1/3-inch-thick slices
• 1/3 cup plus 1/2 cup (packed) dark brown sugar
• 6 tablespoons crushed ginger cookies, divided
• 2 teaspoons ground cinnamon, divided
• 1/2 cup raisins
• 1/2 cup all purpose flour
• 6 tablespoons (3/4 stick) chilled butter, diced
• 3/4 cup walnuts, coarsely chopped

 

 

Preheat oven to 400°F. Mix pears, 1/3 cup sugar, 2 tablespoons crushed cookies, and 1 teaspoon cinnamon in 11×7x2-inch glass baking dish. Mix in raisins.

 

Using fingertips, press together flour, butter, 1/2 cup sugar, and 1 teaspoon cinnamon in large bowl until moist clumps form. Mix in 4 tablespoons crushed cookies and nuts.

 

Drop topping evenly over filling. Bake until juices bubble thickly and topping is brown, about 40 minutes.