You Love Pumpkin Spice. You Need to Try This.
On top of this marvelous mixture of pear and ginger comes a crumble that includes flour, sugar, oat flakes, chopped walnuts and burnt—yes, burnt—butter. Taking ingredients a shade past browned has become quite popular lately; it adds a touch of bitterness that's an unexpected yet fantastic complement to sugary flavors. Here, the burnt butter stands up nicely to the ginger's zest. And although this crumble is fantastic on its own, it's even better with a scoop of vanilla ice cream for a rich counterpoint.
Burnt Butter-Pear-Ginger Crumble Recipe
Recipe created by Adrianna Adarme
Serves 4 to 6
The best pears for baking are Boscs, Bartletts, green or red Anjous and Forelles. All hold up nicely in the oven.
For the filling:
For the crumble topping:
To make the filling: Preheat the oven to 350°. No need to dirty a bowl: In an 8- x 8-inch baking dish, combine the pears, sugars, flour, ginger, vanilla and salt. Toss until the pears are thoroughly coated. Set aside.
To make the topping: In a medium bowl, whisk together the flour, sugar, oat flakes and walnuts.
In a small saucepan set over medium-high heat, add the cubed butter. Brown the butter until it goes from yellow and bubbling to a very, very dark brown color. It might appear burnt (and it is), but not to worry, it'll taste delicious.
Pour the burnt butter into the medium bowl that's holding the flour and oat mixture. Using a spoon, stir the mixture until it's clumpy and everything is coated in butter.
Pour the crumble atop the filling and spread it out evenly. Transfer to the oven to bake for 35 to 40 minutes, or until the crumble is bubbling and the top is golden brown.
From The Year of Cozy (Rodale) by Adrianna Adarme.