Pear & pomegranate crisp
Allllll the things Thanksgiving for the next couple weeks!! I love this holiday so much! Yes, of course you should serve pumpkin pie but it’s also fun to mix it up and I am highly supportive of a dessert buffet with lots of choices!
I love using little ramekins for the presentation but if you don’t have them, you can certainly just use a standard baking dish.
Any pear variety will work: Bosc, Bartlett, Anjou.
XO, km
THE DISH:
pear & pomegranate crisp | serves 2
THE STUFF:
4 pears, peeled, cored and cut into 1/2-inch pieces
3 tablespoons sugar
2 tablespoons all-purpose flour
2-3 tablespoons pomegranate arils
CRISP TOPPING:
1/2 cup all-purpose flour
1/2 cup rolled oats
6 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon Kosher salt
5 tablespoons cold unsalted butter, cut into small pieces
THE HOW-TO:
Preheat the oven to 350°F. Coat the bottom of six ramekins with butter and place on a baking sheet.
In a large mixing bowl, gently stir together the pears, sugar and flour. Divide up among the prepared ramekins and top each with about a teaspoon of pomegranate arils.
To prepare the topping, place the flour, oats, brown sugar, cinnamon, salt and butter in the bowl. Using two knives or a pasty blender (you can also do this in a stand up mixer or food processor) cut the mixture until the butter is pea-sized and the mixture is crumbly.
Spread the crumble topping all over the pears in the baking dish. I like to kind of pack it in because, for me, that topping is the best part! Bake until the top is browned and the fruit is bubbly, 30-35 minutes. Allow to cool slightly, garnish each with a few more pomegranate arils and then serve.