Of all the trees somehow we ended up with 2 overactive pear trees. You see, apricots are MY FAVORITE. So are peaches. My peach tree is dying and my apricot tree has an unfortunate disease (which we are slowly fixing) but my 2 pear trees? HEAVY with fruit. The last few years I\’ve pawned it off to neighbors, ate a few, and made some delicious pear custard. But I never end up using all of them.
This year I got creative. I knew I needed to do somthing creative with the goats milk caramel I picked up in Philadelphia. And I had so.many. pears.
SEE MORE: PUMPKIN COOKIES FROM SCRATCH
Apple crumble has always been a favorite…pear crumble just made sense. I looked up a few recipes and ended up tweaking one to meet all of my needs. I\’ve found the goat’s milk ice cream and caramel doesn’t upset my tummy so I\’ve been a happy girl.
- 3-6 pears. If you like lots of pear, 6. If you’re more into crumble, 3. I don’t peel mine, but you can. Just be sure you’re end product is sliced.
- 3 TBSP brown sugar
- 2 TBSP lemon juice (optional)
- 1/2 C rolled oats
- 2 TBSP all-purpose flour
- dash of cinnamon
- dash of nutmeg
- dash of ginger
- 1 TBSP butter
- 1 TSP vanilla
- 2 TBSP chopped nuts (or however many you can steal/peel from your neighbors tree)
- Preheat oven to 350° F
- Grease a 9×9 pan. Add pears to pan and toss in lemon juice (if you want-if you’re quick with the rest there’s really no need for the lemon juice)
- In a large bowl, combine the sugar, oats, flour, cinnamon, ginger, nutmeg and vanilla.
- Cut in butter until crumbly and then add the nuts.
- Sprinkle over the pears and bake at 350° F for 25-30 minutes.
- Enjoy! Your kitchen will be overtaken with the beautiful smell of fall baking. It’s my favorite.
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