Ingredients:

  • 6 medium pears (such as Bosc or Anjou), peeled, cored, and quartered (approximately 900g / 2 lbs)
  • 4 cups water (950 ml)
  • 1 cup granulated sugar (200g / 7 oz)
  • 1 lemon, zest and juice
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 teaspoon ground ginger
  • 1 ½ cups all-purpose flour (190g / 6.7 oz)
  • ¾ cup rolled oats (75g / 2.6 oz)
  • ½ cup packed brown sugar (100g / 3.5 oz)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of ground cloves
  • ½ cup (1 stick) cold unsalted butter, cut into cubes (113g / 4 oz)
  • ¼ cup all-purpose flour (30g / 1 oz)
  • 2 tablespoons granulated sugar (25g / 0.9 oz)
  • 2 tablespoons cold unsalted butter, cut into cubes (30g / 1 oz)
  • ¼ cup finely chopped candied ginger (20g / 0.7 oz)

Instructions:

  1. Poach the Pears: Combine water, sugar, lemon zest/juice, cinnamon, cloves, and ginger in a saucepan. Bring to a simmer. Add pears and cook until tender but not mushy (about 10-15 minutes). Remove pears and set aside. Reserve 1/2 cup of poaching liquid.
  2. Prepare the Gingerbread Crumble Topping: In a mixing bowl, combine flour, oats, brown sugar, cinnamon, ginger, nutmeg, and cloves. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Prepare the Candied Ginger Streusel: In a small bowl, combine the flour, sugar and cold butter. Rub the butter into the flour and sugar until it resemble coarse crumbs. Stir in the chopped candied ginger.
  4. Assemble the Crumble: Arrange poached pear pieces in the pie dish. Pour the reserved 1/2 cup of poaching liquid over the pears. Sprinkle the gingerbread crumble topping evenly over the pears. Follow by the candied ginger streusel.
  5. Bake: Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the topping is golden brown and the pears are bubbling.
  6. Cool and Serve: Let cool slightly before serving. This Spiced Pear & Gingerbread Crumble is the perfect winter desserts!