Pear Ginger Crumble

Total Time:
1 hr 20 min
Prep:
30 min
Inactive:
10 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Topping:
  • 1/4 cup oat flour or whole wheat flour
  • 2/3 cup old-fashioned oats
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup canola oil
  • Filling:
  • 3 pounds firm but ripe pears, peeled, cored and cut into 1/4-inch slices
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons sugar
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups reduced-fat vanilla ice cream or frozen vanilla yogurt, optional
Directions

Preheat the oven to 375 degrees F.

For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.

For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.

Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.


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4.7 32
iA terrible recipe. I just wish that friends of this crumble did not write glowing reviews unless they cooked like I did only to find my time wasted, the spicing overwhelming, and the timing wrong. item not reviewed by moderator and published
After reading all the rave reviews I selected this for a large crowd. It did not live up to its reviews. The ginger overwhelmed the pears and it just cried out for more flavor. I do not recommend this recipe. item not reviewed by moderator and published
I love this and have made it for a few different holidays. I usually use apples and pears for some different flavors. It can easily be done gluten free too with gf oats and gf flour mix. item not reviewed by moderator and published
This was simple to make and it was delicious! I liked being able to taste a little bit of ginger every now and then, but it wasn't overpowering. I will definitely be making it again. My husband loved it, too. item not reviewed by moderator and published
I have this recipe so many times AND I have tried it using different fruits. Tonight I am using fresh peaches which are in season right now. Plus I will add some fresh blueberries as well!! Yummy summer dessert! item not reviewed by moderator and published
Really good, I had really ripe pears and it was not soggy. Definitely need vanilla ice cream to make it complete. item not reviewed by moderator and published
The flavors were good, but the crumble came out a little bit watery. I made it for my mom and boyfriend, and my mom said "this is good, it tastes healthy"....I don't know how I feel about a dessert tasting healthy! item not reviewed by moderator and published
Love, love, love this recipe. Easy, tasty and the family loved it. I used butter instead of oil and added slivered almonds to the crumble. Deeelish! item not reviewed by moderator and published
This recipe turned out great though i did tweak it a bit. I took the advice of another reviewer and substituted one apple for one of the pears, used two tablespoons of butter instead of oil, and made one and a half times of the crumble. It was delicious. item not reviewed by moderator and published
Made this to take to my brothers for christmas. Everyone loved it. Simple and delicious. item not reviewed by moderator and published
I love-love-LOVE this recipe, along with my entire family! I added dried cranberries which gave a little hint of tartness. It was a hit at our Thanksgiving dinner and the family has requested that I make it for Christmas too! item not reviewed by moderator and published
This recipe was absolutely delicious, and I'm not even a big fan of pears. It was a perfect dessert for the fall weather and a big bonus-it made the house smell so good! I used 1 tsp of ground ginger instead of 1 tbsp of fresh ginger and it worked out great! item not reviewed by moderator and published
My family loves this dessert, it's very flavorful and perfect alternative to an apple crisp. item not reviewed by moderator and published
Really simple and delicious recipe for someone that doesn't cook on a regular basis (like me). The ginger was a little too much for me so I will probably use less next time. I can't wait to try this with other fruits. Thanks Ellie item not reviewed by moderator and published
i added one apple to this and it was super good...took it over to my folks house for saturday dessert after lunch, everyone enjoyed it...my dad rated it 10 out of 10 and he is picky. crumb topping was my 2 year old nephew's favorite lol-good suprise there i am sure item not reviewed by moderator and published
My friend has a pear tree & a fig tree that are both bearing ripe fruit now. I added a bunch of figs to this as well. I also had some ginger syrup that I drizzled over the top before baking. Yu-um! It is so easy and quick to make. My office pals & I are going to have it for dessert today at work. Nice treat for a Thursday! item not reviewed by moderator and published
This is a wonderful recipe. I love the fresh ginger as it complements the pears, however, be easy on the ginger. Just a little too much and the pears are overwhelmed. I would give this recipe 5 stars, but my wife is not a great fan of the sharp/crisp flavor of the fresh ginger I micro-planed into the mixture. item not reviewed by moderator and published
This is a must try recipe because it will soon become a regular in your home. I found that the pears taste much better than apple. The crumble is divine! item not reviewed by moderator and published
Crisps and crumbles w/fruit are always a favorite dessert for me, and this didn't disappoint.. Thank you, Ellie item not reviewed by moderator and published
i made this and added frozen bluberries and double the ginger and lemon. so so so so good. i've made it for this thanksgiving as well, early, and put it in the freezer, i hope it thaws and reheats well... i'll let you know! yum!!! item not reviewed by moderator and published
I didn't have enough pears, so I used a combo of homegrown Bartletts, asian pears, and an apple. The slight heat of the ginger meshes nicely with the sweet warm fruit and the cunchy topping. Couldn't be easier and I think it would work with any fruit...a perfect go-to when we want something sweet and fruity. I'm sure ice cream topping is nice, but we prefer whipped cream. item not reviewed by moderator and published
For Father's Day, my mother and I wanted to make my dad an awesome desset. We were both watching Ellie's show, when we saw her make the Pear Ginger Crumble. My mom is a very healthy eater and always wants to cook heart healthy dishes for us. So when she saw that this dish included oats and pears, she knew it wouls be a winner. i absoulutely loved this dish and would recommend it for any events. we doubled the recipe and had leftovers! Soon, thoses leftovers were gone the next morning for breakfast! item not reviewed by moderator and published
I was a bit skeptical about this recipe, since I generally consider the concept of a healthy dessert to be an oxymoron, but it just looked so luscious on Healthy Appetite, that I made it the next day. Much to my delight, the crumble was actually even better than a traditional, butter filled crumble. I will definitely be making this one again and again. Tastes great with vanilla ice cream, but is just as delicious on its own. item not reviewed by moderator and published
I made this with nectarines and powdered ginger and it was really good. Ellie did a good job with the crumble topping. Sounds weird, but the best crumble I have made is with bananas, so I am sure that would work here too. item not reviewed by moderator and published
I rated this a 5 because it has such a nice flavor and is healthy. I brought it to a church pot luck and to a work luncheon. I used the prepared minced ginger in the jar and the ginger flavor was fresh and easily dispersed throughout the dish. The only change I made was I did not have lemons, so squeezed lime juice over the pears. I have made it with apples also. item not reviewed by moderator and published
This is a delicious recipe. Ellie does things in such a healthy way you just can't go wrong. I did a couple of modifications and loved it all to the last drop! I used Qunioa flour and in the topping put a tiny splash of vanilla for taste. I also used a butter flavored cooking spray to coat my baking dish because I wanted that buttery flavor in the topping (the way I usually make something like this...40lbs earlier!) Loved the results! Delish! We are really trying to make healthier choices for meals and we love to have dessert after dinner. This is nice becuase for two, this will last for a couple of dinners. Very nice! I made the same recipe with some apples...used Cinnamon and nutmeg vs the ginger in the filling. Same topping. Yummy! item not reviewed by moderator and published
This was really easy to make and soooo very good! I am going to make again and again!!! item not reviewed by moderator and published
healthy, delicious, and so easy to make, my 11 year old does it almost by himself! item not reviewed by moderator and published
Great recipe- a snap to make and tastes absolutely wonderful. item not reviewed by moderator and published
I just made this tonight and it was so good! My boyfriend described it as "phenomenal". He liked this recipe better than the Paula Dean's full-fat recipe for apple crisp. I used bosc pears and used only about 1 tsp of the ginger. Thanks Ellie! item not reviewed by moderator and published
If you love the traditional apple crisp you will surely enjoy this!! Super easy as usual, and so much flavor.It is so hard to believe that these meals and desserts are good for us! item not reviewed by moderator and published
Simple, yet delicious. Used peaches instead of pears the first time. Delicious. Used pears the second time. Again delicious. This is a recipe to serve again. item not reviewed by moderator and published

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Recipe courtesy of Bobby Flay