The pears in this warm dessert should be Bartletts that have started to turn yellow and yield only slightly when pressed. At that stage, the pear slices will hold their shape.
Pear-cranberry crumble
Serves 9
Prep time: 20 minutes
Cook time: 45 minutes
INGREDIENTS
For the topping:
1/4 cup sliced almonds
1/3 cup flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 tablespoons cold unsalted butter, cut into cubes
For the filling:
3 tablespoons flour
1/2 cup sugar
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
2 1/2 pounds Bartlett pears, peeled, cored and cut into 1/4-inch slices
1/2 cup dried cranberries
1 tablespoon lemon juice
1 teaspoon almond extract
INSTRUCTIONS
Preheat the oven to 375 degrees. Spray a shallow 8-by-11-inch baking dish with nonstick cooking oil spray.
Combine the almonds, flour, sugar, cinnamon and ginger in a food processor. Pulse for about 1 minute, until the almonds are finely ground. Stop to add the butter; pulse for about 1 minute, until the mixture forms loose crumbs.
Whisk together the flour, sugar, ginger and cinnamon in a large bowl. Add sliced pears, dried cranberries, lemon juice and almond extract. Mix gently with your hands or a large spatula, taking care not to break up the fruit, so the mixture is evenly coated.
Transfer fruit mixture to the baking dish. Sprinkle topping evenly over surface. Bake 45 minutes or until the topping is lightly browned and fruit juices are bubbling up. Cool 10 minutes before serving.
Per serving: 250 calories, 2 g pro., 51 g carb., 6 g fat (3g sat.), 10 mg chol., 0 mg sodium, 5 g fiber, 38 g sugar.
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