Pear Crumble with Pomegranate Sauce
Pear Crumble with Pomegranate Sauce
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 582
- Total Fat
- 28
- Saturated Fat
- 16
- Carbohydrates
- 81
- Dietary Fiber
- 6
- Sugar
- 50
- Protein
- 4
- Cholesterol
- 65
- Sodium
- 96
- Total: 1 hr 35 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 55 min
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 582
- Total Fat
- 28
- Saturated Fat
- 16
- Carbohydrates
- 81
- Dietary Fiber
- 6
- Sugar
- 50
- Protein
- 4
- Cholesterol
- 65
- Sodium
- 96
- Total: 1 hr 35 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 55 min
Ingredients
Nonstick cooking spray or butter for greasing
6 Bosc pears, peeled, cored and sliced
1 cup plus 3 tablespoons all-purpose flour
1 cup plus 3 tablespoons light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup steel-cut oats
1 cup (2 sticks) unsalted butter, cold and cubed
Vanilla ice cream, for serving
Pomegranate Sauce, recipe follows
Pomegranate Sauce:
1 cup pomegranate juice
1/4 cup honey
2 teaspoons orange zest
1 cinnamon stick or 1/4 teaspoon ground cinnamon
Directions
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish.
- Add the sliced pears to the prepared baking dish. In a small mixing bowl combine 3 tablespoons flour, 3 tablespoons brown sugar, cinnamon, nutmeg and salt. Sprinkle the mixture over the pears and toss to coat evenly.
- In a large mixing bowl, combine the remaining 1 cup flour and brown sugar with the oats. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled and you end up with a crumbly texture. Spread evenly over the pears.
- Place the baking dish in the oven until the crumble is golden brown, about 45 minutes. Allow to cool for 20 minutes. Serve alongside vanilla ice cream and Pomegranate Sauce. Garnish with pomegranate seeds.
Pomegranate Sauce:
- In a saucepan over high heat, add the pomegranate juice, honey, orange zest and cinnamon. Simmer until reduced by half and syrupy, about 10 minutes. Cool slightly before serving over the crumble.
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