Everyone loves a fruit crisp, and this is one for ginger lovers. With a hint of molasses it nods toward gingerbread, but not enough to overpower the delicate pear flavor. You can make it a few hours ahead of time, but make sure to reheat it before serving. Vanilla ice cream is a must with this dessert, it mellows the acidity of the pears, and its best when gently melting into the warm pear crisp.
Pear & Candied Ginger Crisp
Everyone loves a fruit crisp, and this is one for ginger lovers. With a hint of molasses it nods toward gingerbread, but not enough to overpower the delicate pear flavor. You can make it a few hours ahead of time, but make sure to reheat it before serving. Vanilla ice cream is a must with this dessert, it mellows the acidity of the pears, and its best when gently melting into the warm pear crisp.
Ingredients
For the pears:
- 5 large bartlett pears, peeled and cut into ½ inch pieces
- ½ cup candied ginger, chopped
- 2 tablespoons sugar
- 2 teaspoons lemon juice
- 2 teaspoons molasses, not blackstrap
For the crumble topping:
- 1 cup (120 grams) all-purpose flour
- 1 cup (200 grams) brown sugar
- ¾ cup (60 grams) rolled oats
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened
- ⅓ cup chopped almonds
- vanilla ice cream for serving
Instructions
- Preheat your oven to 325 F. Butter a 7 x 11 inch baking pan and set aside.
- Place the cubed pears in a bowl with the chopped candied ginger, sugar, lemon juice and molasses. Gently stir to combine. Pour this into your prepared baking dish.
- In a separate bowl, combine the flour, sugar, oats, cinnamon, allspice, nutmeg, cloves and salt. Mix well, then add the soft butter. Use your hands to work the butter into the dry ingredients, until you have no dry spots of flour left. Add the chopped nuts and mix in.
- Squeeze the topping in your fist so you have some larger clumps, then crumble it over the pears evenly. Bake for 45-50 minutes, until browned and bubbling. Remove from the oven and allow to cool for 5-10 minutes before serving with ice cream. You can make this ahead and keep at room temperature for up to 4 hours, reheating before serving.
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