Thursday, October 16, 2014

Pear and Pistachio Crumble

I searched high and low for a Fall dessert. Something warm and cozy. And of course, above all, (as mentioned over and over again in this blog), easy. And this is it.

I made this for our family Thanksgiving dinner. A perfect ending to the coma-inducing turkey feast. It was crazy good... almost soothing. The pears held its natural sweet flavour with nothing much mixed to it except for a little cinnamon to add that bit of "Fall" to them. It was an absolute perfect match with the pistachios in the crumble, adding some buttery nut richness to the dessert. Took it out of the oven, and top it with a scoop of Hagen Dazs vanilla bean ice cream. (Spend the extra couple dollars for a quality ice cream! you won't regret it. Quality = understanding all ingredients listed in the ingredient list). This is definitely going in on my permanent, must-make-again list. If I were to make any adjustment to the recipe, I'd probably add just a tad more pistachios. Make it 3/4 cups.

Adapted from :


5 pears, peeled, cored and diced
1/2 tsp ground cinnamon
1 tsp- 1 tbsp lemon juice (I used 1 tbsp. just b/c I like the acid. But wasn't very apparent in the final product)
1 c. old fashioned oats
1/2 c. whole wheat flour
1/2 c. packed brown sugar
1/4 teaspoon salt
1/2 c. unsalted butter
1/2 cup chopped pistachios


1. Preheat oven to 350F.
2. Combine pears and cinnamon and toss with lemon juice.
3. In separate bowl, whisk together oats, flour, brown sugar and salt.
4. Working with fingers, crumble butter into flour mixture until combined and about the size of peas. Mix in the pistachios and set aside.
5. Pour the pears into greased baking dish and cover with the oat mixture.
6. Bake for 40-45 minutes.

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