Gingered Pear Crumble

For the topping:
1/4 cup flour
1/4 cup rolled oats
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
5 tablespoons unsalted butter, cut into small bits and chilled
1/2 cup pecans

For the filling:
4 large or 6 medium pears, peeled and cut into thin slices
1/4 cup granulated sugar
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
2 tablespoons minced crystallized ginger
Pinch of salt

Preheat oven to 375F. For the topping: In a food processor, combine flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Pulse to combine.

Add the butter and pulse 6 to 8 times until mixture has pea-sized pieces of butter mixed in with the flour and oats. Add the pecans and pulse a few more times to coarsely chop the pecans and to mix them through the topping. Transfer the topping to a bowl and refrigerate for at least 15 minutes.

Meanwhile, in a large bowl, combine the pears, sugar, cornstarch, lemon juice, ginger and salt. Gently fold all ingredients together. Transfer the filling into an 8 x 8-inch baking dish. Makes 6 to 8 servings


Once the topping is chilled, loosely scatter it over the top of the fruit in the baking dish. Bake for until fruit is bubbly and top is golden, 35 to 45 minutes. Cool for 15 minutes before serving.