Pear and Pomegranate Crumble

I have had too many failed attempts at desserts and baking. Which is sad since I have such a huge sweet tooth. You can say I am more of a cook, than baker. You don’t even want to know what I have been through…from sweating on the kitchen floor trying to carefully transfer my perfect “galette” to the baking pan ( because on the floor everything will be better, right?) and swearing my crazy head off at the dried coconut (because coconut doesn’t talk back, duh!)

So you can definitely say I won’t be applying to  be the The Next Great Baker. And that is exactly why I love crumbles. See, crumbles is like cooking. Not much measuring, go with the flow, use what ya have and still quench my sweet tooth. I usually blend together the basic flavorings of cinnamon, nutmeg and something citrus like orange. This crumble is perfectly seasonal with juicy pears and pomegranate seeds. To be honest, I have never “cooked” with pomegranates before and was skeptical at how it would turn out, especially since my husband is not too crazy about seeds. However, the crumble came out amazing. I even took a few (yes, just a few) bites of the cold crumble the next..uhh morning and it was amazing! The pears were slightly sweet and the pomegranate seeds swelled up and tasted like little bursts of tartness. It was really something and I may have to make this combo again.

Method:

1) In a medium bowl, add together all the topping ingredients (flour, brown sugar, oatmeal, cinnamon and nutmeg and cold butter. Use your finger tips to mix everything together and break up the butter until it is the sizes of peas.

2) In another bowl make the filling. Add together the chopped pears, pomegranate seeds, zest and juice of lemon and orange, cinnamon, nutmeg, flour, salt and white sugar. Use a spoon to mix well.

3) Pour fruit mixture in oven save dish. This recipe fit in my 3cup souffle dish and fit perfectly. Top with the topping and gently press the topping down onto the fruit mixture. (You can tell I like a lot of topping).

4) Bake the crumble at 375 degrees F for about 50 minutes. Place the crumble on a foil lined baking sheet just in case of any spills. When done, topping should be lightly browned and fruit bubbling.

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Pear and Pomegranate Crumble

Author: Samantha Ferraro

Ingredients

Topping

• 1/2 c flour
• 1/2 c oatmeal
• 1/2 c brown sugar
• 1/4 c butter chilled and cut into small pieces
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg

Fruit Filling

• 4 pears peeled and cut into 1/2 in pieces
• 1 pomegranate seeds only
• 1 orange zest and juice
• 1 lemon zest and juice
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 c flour
• 1/4 c sugar
• Pinch of salt

Instructions

• In a medium bowl, add together all the topping ingredients (flour, brown sugar, oatmeal, cinnamon and nutmeg and cold butter. Use your finger tips to mix everything together and break up the butter until it is the sizes of peas.
• In another bowl make the filling. Add together the chopped pears, pomegranate seeds, zest and juice of lemon and orange, cinnamon, nutmeg, flour, salt and white sugar. Use a spoon to mix well.
• Pour fruit mixture in oven save dish. This recipe fit in my 3cup souffle dish and fit perfectly. Top with the topping and gently press the topping down onto the fruit mixture. (You can tell I like a lot of topping).
• Bake the crumble at 375 degrees F for about 50 minutes. Place the crumble on a foil lined baking sheet just in case of any spills. When done, topping should be lightly browned and fruit bubbling.

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