Crumble: a tasty, homey dessert

RECIPE FINDER

November 26, 2008|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Elaine DeHart of Bend, Ore., was looking for a recipe for a pear crumble with crystallized ginger. Surprisingly, I did not receive any recipes from readers, but an Internet search turned up several tasty-sounding recipes.

I decided to test a pear crumble that I found on epicurious.com that ran in Bon Appetit magazine in October 1998. I found the recipe to be simple and straightforward. Any type of pears will work just fine as long as you are careful to select ripe ones that have not gotten too soft.

If you're looking for a different, homey Thanksgiving dessert, you might give this one a try. Served warm with a scoop of vanilla ice cream or whipped cream, it makes a wonderful finish to any fall-themed meal.

Recipe request

Robert McCormick of Finksburg would like to have the recipe for filet mignon Polynesian that used to be served at the Chesapeake Restaurant on North Charles Street in Baltimore.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

pear crumble with crystallized ginger

(serves 6 to 8)

Topping:

1 cup unbleached all-purpose flour

2/3 cup old-fashioned oats

2/3 cup (packed) golden-brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 -inch pieces

Filling:

3 pounds firm but ripe pears, peeled, cored, cut into 1/4 -inch-thick slices

2 tablespoons fresh lemon juice

1/3 cup sugar

2 tablespoons minced crystallized ginger

1 1/2 tablespoons unbleached all-purpose flour

Make topping: : Preheat oven to 375 degrees. Butter a 13-by-9-by-2-inch glass baking dish. Mix first 5 ingredients in medium bowl. Add butter and rub in with fingertips until moist clumps form.

Make filling: : Combine pear slices and lemon juice in a large bowl. Add remaining ingredients and toss to blend. Transfer filling to prepared dish. Sprinkle topping over filling. Bake crumble until pears are tender and topping is crisp, about 45 minutes. Cool at least 20 minutes. Serve warm or at room temperature.

From epicurious.com

Per serving (based on 8 servings): : 386 calories, 3 grams protein, 12 grams fat, 7 grams saturated fat, 70 grams carbohydrate, 6 grams fiber, 30 milligrams cholesterol, 46 milligrams sodium

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