This easy, comforting pear crumble is sure to please. Serve it as is or with low-fat ice cream. Substitute all-purpose gluten-free flour and gluten-free oats in the filling and AP gluten-free flour in the filling to make this a gluten-free dessert. Dietary Exchanges: 1 1/2 fruit, 2 other carbohydrates, 2 fat ( 3 Carbohydrate Serving). From EatingWell magazine, November/December 2007 and EatingWell for a Healthy Heart Cookbook. Posted for ZWT6 -- Great Britain Region.
PEAR CRUMBLE TOPPING
- 354.88 ml old fashioned oats (See note)
- 118.29 ml chopped walnuts
- 118.29 ml packed brown sugar
- 78.07 ml whole wheat flour (See note) or 78.07 ml all-purpose flour (See note)
- 2.46 ml ground cinnamon
- 73.94 ml canola oil
PEAR CRUMBLE FILLING
- 1587.57 g ripe but firm Anjou pears, peeled and cut into 1/2-inch pieces
- 118.29 ml pure maple syrup
- 118.29 ml raisins or 118.29 ml currants
- 29.58 ml all-purpose flour (See note)
- 29.58 ml lemon juice
- 9.85 ml minced crystallized ginger
- Preheat oven to 350°F
- To prepare topping: Combine oats, walnuts, brown sugar, flour and cinnamon in a medium bowl.
- Drizzle with oil and stir until evenly moist.
- 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.
- 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.
- Serve warm as is or you can add a scoop of good low-fat ice cream to the top.