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Individual Pear Ginger Crumbles


You can use any type of pear you want in this recipe, including Bosc, Anjou or Bartlett. You can also switch altogether and use apples or a combination of apples and pears! Whether or not you peel the fruit is entirely a matter of personal preference, but it will not affect the recipe. Crystalized ginger is found in the baking section of most stores, but if you can’t find it, you can substitute 2 teaspoons of freshly grated ginger.

40 minutes | Prep: 15 minutes | Serving: 6 servings


2½ pounds pears, peeled, cored and cut into ½-inch pieces
Juice of 1 lemon
2 tablespoons all-purpose flour
3 tablespoons sugar
Pinch of kosher salt
3 tablespoons crystallised ginger, finely chopped
Crumble Topping Ingredients:
¾ cup all-purpose flour
½ cup rolled oats
½ cup sugar
¼ cup light brown sugar
¼ teaspoon kosher salt
8 tablespoons cold unsalted butter, cut into small pieces


  1. Preheat the oven to 400°F. Grease six 4-inch ramekins with butter or non-stick cooking spray and place them on a baking sheet. Set aside.

  2. Toss the pears with the lemon juice and then with the flour, sugar, salt and ginger. Evenly distribute the pears among the ramekins.

  3. To make the topping for the pear ginger crumble, combine the flour, oats, sugar, brown sugar, salt and butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the mixture is crumbly, about 2 minutes. Top each of the ramekins generously with the crumble topping and transfer to the oven. Bake until the crumble is golden and the pears are soft, about 40 minutes. Allow to cool slightly and serve.