Pear Ginger Cardamom and Brown Butter Crumble
By Shivangi Rao
Ingredients
Ingredients for filling:
- 4 ripe Bartlett pears
- 2 tbsp maple syrup
- 1 tbsp arrowroot powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 tbsp freshly ground ginger
- 1/4 tsp allspice
- 1/4 tsp salt
Ingredients for the brown butter crumble:
- 4 tbsp unsalted grass-fed butter I use Kerrygold melted and browned in a pan
- 1 1/4 cup finely ground almond flour I use Bob’s, Red Mill
- 3 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp salt
- A handful of sliced almonds and chopped pecans raw and unsalted
Instructions
Instructions to make the filling:
- Preheat oven to 350 degrees F.
- Core, peel, and cut pears into thin wedges.
- Stir all ingredients for pear filling in a bowl until well combined.
- Place an even amount in each ramekin.
Instructions to make the brown butter crumble:
- Place butter on a pan on medium heat.
- Brown the butter until melted, and golden brown but stir frequently so it doesn’t burn! Turn off the burner and set the butter aside once done.
- Place all other ingredients (almond flour, almonds, pecans, spices, salt, maple syrup) in a mixing bowl and mix well. Pour in browned butter and continue to mix well. It should form a sticky dough-like consistency. If it is too dry, add a bit more melted butter. If it is too wet, add a teeny bit more almond flour. Taste and adjust spices/salt/maple syrup to your liking.
- Instructions to assemble everything:
- Place an even amount of brown butter crumble on top of each ramekin. Use your hands to spread it out over the top as it will be quite sticky.
- Place ramekins in the oven (preheated to 350 degrees F) and bake for 20-30 minutes or until pears are fully cooked and soft, and topping is golden brown.
- Serve warm with ice cream, whipped cream, or by itself. Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!