Autumn Pear Crumble

pear crumbleThere’s no doubt fall is the season of the apple. And October is the month when bobbing for apples becomes a popular pasttime. But pears are popular at this time of year, as well, and October 25 is National Pear Day. Truth be told, I sometimes prefer pears to apples anyway, and since my family enjoyed my Applesauce Brown Betty recipe so much, I thought I would try something similar with pears. This Autumn Pear Crumble is a wonderful way to end a meal, whether it’s your traditional Thanksgiving feast or just a cozy weeknight dinner.

Autumn Pear Crumble
Recipe type: Dessert
Serves: 8 servings
 
Ingredients
  • 3 medium pears, peeled and sliced
  • 2 teaspoons lemon juice
  • 3 tablespoons Honey-Nut Cheerios
  • 3 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1 tablespoon coconut oil
  • ½ cup almonds
  • Pam cooking spray
  • ½ cup wheat germ
Instructions
  1. Put the first 9 ingredients together in a blender or food processor.
  2. Blend on high power for about 30-45 seconds.
  3. Spray Pam into a 7 X 11 Pyrex baking dish.
  4. Pour out the pear mixture and spread evenly into the baking dish.
  5. Top with the wheat germ.
  6. Put the baking dish in the microwave and heat on high (Power Level 10) for 5 minutes.
  7. Remove and cover with wax paper.
  8. Put back in the microwave and cook on medium (Power Level 5) for 5 minutes.
  9. Remove from microwave and serve immediately with a dollop of Greek yogurt or whipped cream on top.
  10. Refrigerate the leftovers.

I really love that I can use my very favorite kitchen tool, the Ninja Master Prep to make this dish even easier and faster. I used another one of my favorite things in this recipe, as well – coconut oil. I’ve been using coconut oil almost daily for about a year now, and I was fortunate enough to get contacted by the people at Island Fresh, who asked if I would write a review in exchange for a FREE 54-ounce container of their Organic, Virgin, Cold-Pressed, Unrefined Coconut Oil. Of course, I immediately jumped at the chance. I’ve been using this in EVERYTHING now – even my smoothies. It’s got a wonderfully light coconut taste that’s hardly noticeable in most recipes, as long as you stick with one tablespoon or less. It’s truly amazing stuff, and I love substituting it for butter in baking with crumbly things because it seems to help hold things together so much better. I’ve tried a few brands of coconut oil over the past year, and I can honestly say this one is the best, by far. I think it really made this recipe all that much more delicious, but you don’t have to take my word for it. Give it a try yourself!

Comments

  1. This would be a great use for the leftover cereal at the bottom of the bag that no one wants to eat and I hate to throw away. Now I know what to use them for. Thanks for sharing on Creative K Kids Tasty Tuesdays. I hope you will join us again next week.

Speak Your Mind

*

Rate this recipe:  

When you join the WittyVittles email list, you'll get instant access to the best microwave baking guide you'll ever find. Sign up now.