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Pear Crumble

November/December 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.5 (41 votes)

This easy, comforting pear crumble is sure to please. Serve it as is or with low-fat ice cream.



READER'S COMMENT:
"awesome dessert!, easy to make and everybody loves it. I am not a fan of pears, used apples instead, so i don't know how it is with pears, also i cut back on the sugar to 1/4 cup each. "
Pear Crumble

Makes: 14 servings

Active Time:

Total Time:

Ingredients

Pear Crumble

  • Topping
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup chopped walnuts
  • 1/2 cup packed brown sugar
  • 1/3 cup whole-wheat or all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons canola oil

Filling

  • 3 1/2 pounds ripe but firm Anjou pears, peeled and cut into 1/2-inch pieces
  • 1/2 cup pure maple syrup
  • 1/2 cup raisins
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 2 teaspoons minced crystallized ginger

Preparation

  1. Preheat oven to 350°F.
  2. To prepare topping: Combine oats, walnuts, brown sugar, flour and cinnamon in a medium bowl. Drizzle with oil and stir until evenly moist.
  3. To prepare filling: Combine pears, maple syrup, raisins, flour, lemon juice and ginger in a large bowl and mix well. Transfer the mixture to a 9-by-13-inch baking dish. Sprinkle the topping over the pears.
  4. Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes. Let stand for at least 10 minutes before serving.

Tips & Notes

  • Make Ahead Tip: Prepare the topping (Step 2) and filling (Step 3), cover and refrigerate separately for up to 1 day. Bring to room temperature before assembling and baking.

Nutrition

Per serving: 257 calories; 9 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 46 g carbohydrates; 3 g protein; 5 g fiber; 7 mg sodium; 279 mg potassium.

Carbohydrate Servings: 3

Exchanges: 1 1/2 fruit, 2 other carbohydrates, 2 fat


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