Burnt Butter-Pear-Ginger Crumble
This Burnt Butter-Pear-Ginger Crumble recipe from The Year of Cozy by Adrianna Adarme is a fantastic way to use up any pears that haven't been gobbled up...or even apples for that matter. In fact, we used Asian pears in this recipe and they held up beautifull without getting too mushy! pears that haven't been gobbled up...or even apples for that matter.In fact, we used Asian pears in this recipe and they held up beautifull without getting too mushy!
Don't be afraid to go all the way with the butter...it seems not right but it results in a caramel-flavor that is a beautiful compliment to the fresh ginger and pears, especially when you use a really good butter like our Oasis Raw Organic Butter from 100% grass pastured cows.
3-4 baking pears, peeled, cored, and finely chopped (see note)
1/4 cup granulated sugar
1/4 cup brown sugar
1 tablespoon all-purpose flour
1/2" knob peeled fresh ginger, finely chopped
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup oat flakes
1/2 cup coarsely chopped walnuts
1/2 cup unsalted butter, cubed
To make the filling: Preheat the oven to 350°F. No need to dirty a bowl: In an 8" x 8" 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.