I'm still a Saturday morning regular at the farmer's market. The summer berries are gone but the autumn squash is in full swing along with some late tomatoes and, of course, a bounty of apples. But this time it was the gorgeous little bosc pears that caught my eye. Sure everybody is making apple pies, and I will too, but we mustn't neglect the sweet, juicy pears.
A crumble! No bottom crust, an easy crumb topping and a simple filling. I did give the pears a little oomph with a bit of fresh thyme because I love a savory herb in with my sweets.
You don't have to make this in adorable mini cast iron pans but it sure is fun if you do. The result was gooey and sweet and crunchy and wonderful. I see more pear crumbles in my immediate future. Enjoy!
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ingredients (4 Servings)
- 3 Large pears, peeled, pitted and diced
- 1 Tablespoon lemon juice
- 3 Tablespoons sugar
- 1 Teaspoon thyme leaves
- Dash of salt
- Crumb Topping:
- 3/4 Cup all purpose flour
- 2/3 Cup sugar
- 1/2 Teaspoon cinnamon
- 1/2 Stick unsalted butter
- Pinch of salt
Pre-heat the oven to 375 degrees.
In a bowl, combine the diced pears, lemon juice, sugar, thyme and salt. Divide evenly into 4 ramekins or mini cast iron pans (I used 3 1/2" pans).
In a separate bowl, make the crumb topping by combining the flour, sugar, cinnamon and salt. Pour in the melted butter and mix until thoroughly combined.
Using your hands, crumble the mixture evenly over the pears and bake for 30 - 40 minutes until lightly golden brown.
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