Best Spiced Pear Crumble Recipes

SPICED PEAR CRUMBLE

Spiced Pear Crumble image

Guests at my bed and breakfast rave about this pear crumble recipe. They get to enjoy a sweet treat that doesn't expand their waistline. -Barbra Annino, Galena, Illinois

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4 medium pears, peeled and chopped
1/4 cup dried cranberries
2 teaspoons lemon juice
2 tablespoons reduced-fat butter
1/2 cup reduced-sugar orange marmalade
1/4 cup sugar-free maple-flavored syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1 teaspoon vanilla extract
1-1/2 cups crushed reduced-fat vanilla wafers (about 45 wafers)
1/4 cup chopped almonds
1-1/2 cups reduced-fat vanilla ice cream

Steps:

In a small bowl, combine the pears, cranberries and lemon juice. Transfer to an 8-in. square baking dish coated with cooking spray; set aside. , In a small saucepan, melt butter over medium heat. Stir in the marmalade, syrup, cinnamon, ginger and allspice until blended. Bring to a boil. Remove from the heat; stir in vanilla. Drizzle evenly over pear mixture. Sprinkle with vanilla wafers and almonds. , Bake, uncovered, at 375° for 20-25 minutes or until pears are tender and topping is golden brown. Serve warm with ice cream.

Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 113mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.

SPICED PEAR PIE WITH BUCKWHEAT CRUMBLE

Spiced Pear Pie with Buckwheat Crumble image

Pie is essential on the Thanksgiving dessert table but it's nice to have an option that's a little outside the standard pumpkin-pecan lineup. This recipe for a seasonal pear pie from renowned Southern chef Scott Peacock fits the bill. Peacock takes the humble crumble pie to the next level by folding buckwheat flour into the streusel topping, creating a nutty, more wholesome flavor for this pear-filled stunner.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 2h50m

Yield Serves 10 to 12

Number Of Ingredients 19

Ingredients

1 recipe Deep-Dish Pâte Brisée
Unbleached all-purpose flour, for dusting
3/4 cup unbleached all-purpose flour
3 tablespoons buckwheat flour
1/3 cup sugar
1/4 teaspoon kosher salt
3/4 teaspoon ground cinnamon, preferably Ceylon
1/4 teaspoon ground cardamom
1 stick cold unsalted butter, cut into small pieces
4 pounds Bartlett pears (about 8), peeled, cored, and cut into 1-inch wedges
3 tablespoons unbleached all-purpose flour
1/4 teaspoon kosher salt
1/4 cup sugar
3/4 teaspoon ground cinnamon, preferably Ceylon
1 teaspoon finely grated Meyer-lemon zest, plus 3 tablespoons fresh juice
1/4 teaspoon freshly ground pepper
3 tablespoons cane syrup, such as Steen's or Lyle's
1 teaspoon finely grated fresh ginger (from a 1-inch piece)
1/4 cup golden raisins

Steps:

Crust: Preheat oven to 375°F. Roll out dough to a 13-inch round on a lightly floured surface. Transfer to a 9-inch deep-dish pie dish. Using kitchen shears or a paring knife, trim to a 1-inch overhang. Fold overhang under itself to form a rim; pinch between thumb and forefinger to make a uniform edge, then crimp with fingertips. Mark indentations with the tines of a fork for a more decorative edge, if desired. Refrigerate until firm, 30 minutes.
Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, about 25 minutes. Carefully remove beans and parchment; bake until golden on bottom, 5 to 10 minutes more. Transfer to a wire rack; let cool completely. (Cooled crust can be loosely covered with plastic wrap and stored at room temperature up to 1 day.)
Streusel topping: Whisk together both flours, sugar, salt, cinnamon, and cardamom in a bowl. Add butter and massage in with your fingers until thoroughly combined. Press topping into bottom of bowl; cover and refrigerate until firm, at least 1 hour and up to 3 days.
Filling: Place pears in a steamer basket set over a pot of simmering water. Cover and steam until tender but still holding their shape, 12 to 15 minutes. Transfer to a baking sheet; let cool to warm room temperature, about 15 minutes. In a large bowl, stir together flour, salt, sugar, cinnamon, lemon zest, and pepper. Stir in cane syrup, lemon juice, and ginger to form a loose paste. Add cooled pears and raisins, tossing to evenly coat. Transfer filling to crust, mounding mixture in center. Break topping into bite-size pieces and sprinkle evenly over filling.
Bake until filling is bubbly, pears are tender, and topping turns golden brown, 55 to 65 minutes. Transfer to wire rack; let cool completely, at least 4 hours or, loosely covered, up to 1 day.

SPICED PEAR CRUMBLE

Spiced Pear Crumble image

Spiced Pear Crumble

Provided by Libby's®

Yield 6 people

Number Of Ingredients 11

Ingredients

2 cans (15 oz.) Libby's® Pear Slices, drained
1 tablespoon cinnamon
1 teaspoon ground ginger
1/4 cup coconut sugar
1/2 cup rolled oats
1/4 cup almond flour
1/4 cup walnuts, chopped
1 tablespoon ground flax seed
1 tablespoon coconut oil, melted
2 tablespoons maple syrup
1/4 teaspoon salt

Steps:

Steps:
Preheat oven to 350 degrees F.
Spray baking dish with nonstick spray. Drain two cans of Libby's® Pear Slices. In baking dish mix Libby's® Pear Slices, cinnamon, ground ginger and coconut sugar. Stir until well combined.In separate bowl, combine rolled oats, almond flour, chopped walnuts, ground flax seed and salt. Add in coconut oil and maple syrup to topping mixture and combine until all ingredients are coated.Sprinkle topping evenly over pear mixture. Bake uncovered for 15 minutes and broil for 1-2 minutes. Serve warm.Optional: add a scoop of vanilla ice cream.