Avec Baking Bosc Pear Almond Spice Crumble
This recipe can be made dairy free; see the notes section for substitution ideas.
Ingredients
Preparation
NotesIngredients
For the fruit filling
- 2 tablespoons Avec Baking gluten free all-purpose flour Add to list
- 2 tablespoons cane sugar Add to list
- 1 teaspoon cardamom Add to list
- 1/4 teaspoon ground cloves Add to list
- 6 cups peeled, cored and cut Bosc pears (cut to large 1 1/2-inch chunks) Add to list
- 1 teaspoon almond extract Add to list
- 2 tablespoons lemon juice Add to list
- Zest of 1 lemon Add to list
- 1/2 teaspoon freshly grated ginger Add to list
For the crumble topping
- 1/2 cup Avec Baking gluten free all-purpose flour Add to list
- 1/2 cup cane sugar Add to list
- 1/2 cup gluten-free oats Add to list
- 6 tablespoons butter, room temperature to cold and diced into tablespoon pieces (see notes) Add to list
- Pinch of good sea salt Add to list
- 1/2 cup chopped roasted unsalted almonds (see notes) Add to list
Preparation
Preheat oven to 375° F and set aside an oven-safe 11x7 baking dish.
To make the fruit filling
Combine flour, sugar, cardamom and cloves in a small bowl and set aside. Combine pears, almond extract, lemon juice, zest and ginger in a large bowl. Sprinkle the dry ingredients over the fruit and gently combine so all ingredients are well incorporated. Pour into baking dish.
To make the crumble topping
Place all ingredients, except chopped nuts, in the bowl of a stand mixer fitted with the paddle attachment. Mix on low-medium low until well combined (about 1 to 2 minutes). Add nuts and mix to combine (about 15 to 20 seconds more). If you don't have a stand mixer, combine all ingredients in a large bowl using a fork or your hands.
Sprinkle the topping evenly over the pears, place in oven and bake for 45 minutes to 1 hour, until the top is golden brown and the filling is bubbling.
Serve with ice cream, whipped cream or on its own.
Notes
You may reserve about 1 tablespoon of the chopped nuts to sprinkle over the top about 10 minutes before the crumble is done — any sooner and they will burn.
Substitution suggestions:
If you want to make this recipe dairy free, substitute the butter for either a butter alternative or coconut oil. Just chill the coconut oil and dice.
If you want to make this recipe without almonds, replace the nuts with an additional 1/2 cup of oats. You also could try substituting in 1/2 cup crushed sunflower seeds or pumpkin seeds. Even 1 to 2 tablespoons ground flax would give a nice nutty flavor.
If you are not a ginger or cardamom fan, you can omit the ginger and replace the cardamom for cinnamon.
Not gluten free? Simply substitute all-purpose flour for the gluten-free flour and enjoy.
Recipe by , PCC Cooks instructor
Source: Avec Baking
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