Sunday, December 4, 2011

Pear and Pomegranate Crisp

Late fall and we are grateful for the beautiful red jewel pomegranate seeds. The Bake used to have the messy job of cleaning the pomegranates but now you can purchase the seeds packaged at Trader Joe's. We enjoy them in salads, on yogurt and in Champagne. They look so festive. Our northwest Bartlett pears are also a treat, especially with some blue cheese or warm gingerbread. And since the Bakes favorite dessert is some kind of a crisp, this is a perfect pairing.
the base:
4 Bartlett pears, peeled, cored and diced
3 Tablespoons sugar
2 teaspoons flour (I used gluten free)
1/8 teaspoon kosher salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1 cup pomegranate seeds

the crisp topping:
2/3 cup oats
1/3 cup brown sugar
6 gingersnap cookies, crushed (Trader Joe's gluten free)
1/4 cup flour
1/2 teaspoon cinnamon
dash of nutmeg
1/4 cup unsalted butter
1 teaspoon vanilla extract

Preheat oven to 375F. Lightly butter 6 ramekins.
Toss the ingredients in the base together and set aside.
In another bowl, combine oats, brown sugar, crushed cookies, flour, cinnamon and nutmeg. Add butter and vanilla and cut into mixture until crumbly.
Add base filling to each ramekin and top with crisp topping. Place ramekins on a baking sheet in oven and bake about 30 minutes or until bubbly and golden brown. Top with ice cream if desired.

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