I’ve never been a big fan of “trendy” foods. When I was in Elementary School, I was the only kid who didn’t like Lunchables and fruit snacks (over-processed meat and gelatinous fruit – blegh!) In College, I never jumped on the Top Ramen bandwagon (Easy Mac, however, was a different story). Currently, I am not a fan of greek yogurt and am still baffled at its popularity, and also do not understand the coconut water craze. However, I do love me some pomegranates. Pomegranate juice, pomegranate seeds, pomegranate martinis – you get the gist. Pomegranates are definitely a popular fruit these days, and that is one food trend I will proudly participate in. If you like pomegranates too, you must make this dessert. Its perfect for the holidays because of the pretty colors and because of its pretty taste!
- 4 pears, peeled and cubed
- 3 TB granulated sugar
- 1/2 TB whole wheat pastry flour
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp cardamom or ginger
- 3/4 cup pomegranate seeds (Seeds from 1 large pomegranate)
For the Crumble:
- 2/3 cup oats (rolled oats recommended but I used steel cut)
- 1/3 cup loosely packed brown sugar
- 1/3 cup crumbled gingersnap cookies (I bought some delicious ones from TJ’s
- 1/4 cup pastry flour (cake flour will work too)
- 1/2 tsp cinnamon
- pinch of cardamom or ground ginger
- 1/2 stick (1/4 cup) softened unsalted butter
- 1 tsp vanilla extract
1. Preheat the oven to 375 degrees
2. In a large bowl, toss the pear cubes with granulated sugar, flour, cinnamon and 1/4 tsp cardamom or ginger.
3. Add the pomegranate seeds to the pear mixture, toss to combine, and let sit while you make the crumble.
4. In another bowl, combine the oats, brown sugar, gingersnaps, flour, pinch of cardamom or gigner, and cinnamon.
5. Add the softened butter and vanilla, and mix thoroughly with a fork or your hands until the mixture is thouroughly moistned and clumbed together.
6. Spray either a deep dish pie pan, 8 inch baking dish, or 4 ramekins with non-stick cooking spray, and fill with the pear mixture. Layer the crumble mixture evenly on top.
7. Bake for 25-30 minutes, or until crisp is golden brown. Serve hot and with ice cream if desired. (If not desired, you are crazy).
Source: Adapted from How Sweet It Is