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Crumble: Ginger-Pear Crumble

Source of Recipe

realsimple.com,by Frank Mentasana, November 2004 - posted to RC by Tia


List of Ingredients

* 1 prebaked Pecan Brown Sugar Crust, plus extra unbaked crust mixture for the crumble (recipe below
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---Pie Filling---

* 3 1/2 pounds Anjou or Bosc pears, peeled, cored, and quartered
* 1/2 teaspoon orange zest
* 1/3 cup sugar
* 1/4 cup flour
)
* 1/4 cup flour
* 1/4 cup light brown sugar
* pinch ground cinnamon
* 2 teaspoons freshly grated ginger
* 2 tablespoons all-purpose flour



Recipe

Make the Pecan Brown Sugar Crust



---Pecan Brown Sugar Crust---
* 1 1/4 cups all-purpose flour
* 3/4 cup pecans
* 1/4 cup light brown sugar
* 1/2 teaspoon salt
* 6 tablespoons unsalted butter, softened
* 1 egg, slightly beaten

1. Preheat oven to 375° F.
2. In a food processor fitted with a metal blade, combine the flour, pecans, sugar, and salt until the pecans are finely chopped. Add the butter and pulse until crumbs start to form. Add the egg and pulse until the dough comes together.
3. Chill for 20 minutes or until needed. Press 3/4 of the dough into a 9-inch pie plate, reserving the remainder for crumble topping.
4. Bake until golden or according to your pie recipe instructions.

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Preheat oven to 375° F. Position a rack in lower third of oven.
Slice each pear quarter into bite-size pieces and place them in a large mixing bowl. Add the zest, sugar, flour, and ginger; toss gently. Spoon the fruit into the prepared crust.
To make the crumble topping, combine the extra crust mixture, all-purpose flour, brown sugar, and cinnamon in a small bowl.
Sprinkle over the pear filling and bake until the topping is golden brown and the fruit is tender, 50 to 55 minutes. Let cool before slicing.
SERVES 8


CRUST: http://www.realsimple.com/food-recipes/browse-all-recipes/pecan-brown-sugar-crust-10000001120899/index.html#

FILLING/CRUMBLE: http://www.realsimple.com/food-recipes/browse-all-recipes/ginger-pear-crumble-10000001120898/index.html