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Pear Ginger Cardamom and Brown Butter Crumble

Shivangi Rao
By Shivangi Rao
Course Dessert
Servings 6

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!