Pear-Ginger Crumble

Think gooey, sweet, rustic and textural nirvana.  This Pear-Ginger Crumble is literally TO DIE FOR.  Did you hear me?  TO DIE FOR!  And I have a secret; come closer internet…I normally don’t like to talk about things like this.  Closer.  No!  Closer!  Okay, ready?  It’s a low-calorie dessert…GASP!  And I don’t normally do low-calorie anything but this recipe struck me as something special.  So I tried it.  And let me tell you, It’s TO DIE FOR!  I said that right?

I even stayed up all night with my calorimeter figuring out just how non-fattening this delicious recipe is.  I did. I did it for you world wide web.  You are worth it.  Worth my time, my agony.  (Okay, really, I have this information and will post it with the recipe; but if I could’ve, I would’ve done it all for you.)  There will be no excessive stairmaster-ing required after this dessert.  Chewing and swallowing will probably burn off as many calories as you take in.

It was the classic pairing of pears and freshly grated ginger that made me sit up and take notice of this recipe.  And of course it could not be any easier.  If you can read this, you can make it.  Trust me.

No one will believe you just whipped this up.  It is the perfect weeknight dessert and is also good enough for company.  Just ask my brother, we arm wrestled over the last piece.  I won of course.

So, I’ll stand here and wait for you all to get your aprons on and get your microplane zesters out.  Waiting…waiting…okay class, let’s begin.

Drum-roll puh-leazze…You will need whole wheat flour, old fashioned oats, light brown sugar, cinnamon, salt, canola oil, pears, lemon juice, fresh ginger, sugar and all-purpose white flour.  We will be making the filling and the topping separately.  I like making the topping first.  Here we go…

Grab your sack of whole-wheat flour from the back of your pantry.  Yes, move over white flour, we’ll get to you later.  Right now we are trying to eat healthy and wholesomely without bromation, just like the label says.  I mean, sheesh, who wants to be bromated? 

We are trying to save our derrières from super-big-butt-syndrome (SBBS) and we will accomplish all of this with you whole wheat flour.  You will save us from bromation and SBBS.  We love you.

Add a 1/2 cup of whole-wheat flour to a mixing bowl.  Do you see all the wheat germ and bran?  It’s there, trust me.

Now for the old-fashioned oats.  Seriously, who is that old goat?  Anyway, did you know that the Quaker Oats company financed the original Willy Wonka and the Chocolate Factory movie in the 70’s?  In return, Quaker Oats, wanted a license agreement to use the names of products mentioned in the movie for their Quaker Oats candy bars?  Yep, it’s true.  Just keeping you all informed. 

Now I know where I saw that guy on the label.  He’s an Oompa-Loompa!

2/3 cup of oats is the magic number.

Ooooh, the sugar…see this doesn’t seem low-cal at all.

1/2 cup packed, light brown sugar is going to make this topping seem ridiculously indulgent.

You didn’t think we would make this without cinnamon did you?  My jar of cinnamon is ji-mungo.  So I’m providing you with only a picture of the very large label.  Don’t panic, just find your cinnamon and use it.

1 teaspoon will have you licking this topping out of the pan.

Now for the salt and more useless trivia.  Morton’s Salt has a motto, “When it Rains it Pours”.  Their logo was created to demonstrate and get the point across that Morton’s Salt was free flowing; even in stormy weather.  What?  I mean really, how many different kinds of drugs did they use that day to come up with that?  Free-flowing salt?  Yeah, whatever.

Well the salt is not going to be that free-flowing here; we’re only going to use 1/8 teaspoon.

Does anyone know what Canola Oil is made from?

Rapeseed.  I am not going to say any more about that.  Other than it’s healthy.  Use 1/4 cup.

With a fork mix up these ingredients.  This is the topping.  Set it aside but taste it first.  It’s so good.

Now we’re going to make the filling.  We’re halfway done.

You will need 3 lbs. of firm but ripe pears.  Happy or sad pears will not change the outcome of this recipe.  My pears are terrified, they know what’s coming.

Look at this poor guy.  I mean, I don’t know what to tell him?  He’s going to be made into a crumble.  And he knows he’s going to be skinned alive.  Eeeks!

“Ouch!  Ahhhhhhhhhhhhhhhh!  No, not my hairy back!”

“Turn off the lights, we’re naked here!”

Slice up the pears until they resemble this.

Not that it matters, but I think ginger is not circumcised.

Now peel the skin off the ginger and get your favorite grater out.  This single ingredient makes the whole recipe.  Don’t even think of substituting with dried ginger.

You will need 1 Tablespoon of freshly, grated ginger.

Now don’t stress out, you don’t need Baker’s sugar, just use any sugar you have.  Take a deep breath…

2 Tablespoons of sugar, that’s it.

Again, don’t freak.  You don’t need organic, artisan all-purpose flour.  Any all-purpose flour will work.  But if you want to feel important then use this flour, it’s cool.

1-1/2 Tablespoons will perfectly coat these pears.

Now for the lemon squeezing, my favorite part and my favorite tool.  Yippee!

1 Tablespoon of fresh lemon juice will coat the pears and keep them from browning as well as a give a brightness of flavor to this dish.

Now mix all of this up.  Can you see all the little bits of ginger?

Now pour the pear mixture into an 8 x 8 pan that has been coated with cooking spray.  Then cover the pear mixture with the topping.

It will look like this.

Bake in the oven for 40 minutes in a 375 degree oven.  And then you will have this…

Serve it up with some vanilla frozen yogurt or vanilla ice cream and you will be set.  You will never eat apple cumble again.


Pear Ginger Crumble
adapted from Ellie Krieger

1/4 cup whole wheat flour
2/3 cup old-fashioned oats
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup canola oil

3 pounds firm but ripe pears, peeled, cored and cut into 1/4-inch slices
1 Tablespoon fresh lemon juice
1 Tablespoon freshly grated ginger
2 Tablespoons sugar
1-1/2 Tablespoons all-purpose flour

Vanilla Ice Cream or frozen Vanilla yogurt, optional

Preheat oven to 375 degrees F.

For the topping: Combine the ingredients in a medium bowl and work together with a fork until the ingredients are moistened.

For the filling.  Combine the pear slices, lemon juice, and ginger in a large bowl.  Add the sugar and flour and toss to blend.

Spray an 8 x 8 inch baking dish with cooking spray.  Transfer the pear mixture to the dish.  Sprinkle the topping over the pears.  Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes.  Let cool for 10 minutes before serving.  Serve warm or at room temperature, with ice cream if desired.

Now what you’ve all been waiting for:

Nutritional Information per serving
Calories 266            Carbohydrates 50 g
Total Fat 8 g            Saturated Fat  0.5 g
Protein 2 g               Fiber 2 g
Sodium 38.5 mg

Nutritional information is based on serving 8.


Post a Comment


  1. Oh. Mai. Gawd. Must have some.

  2. Mmmmmmmmmm. Pear and Ginger? Who would have thought? Sounds delicious!!

  3. I have got to get my oven fixed!

  4. Kate 4

    I cannot believe the look of fear on your pears’ “faces”!!!

    This is the dessert I’ve been looking for. This weekend, I’m spending a girls weekend with friends in NJ. We’re making the pork chops from your previous post and now we have finally found our dessert. It sounds absolutely wonderful. I’ll also be looking for a bottle of wine (or 4) to go with it!

  5. Dawn 5

    You are priceless and man oh MAN does that look yummy…once I dig out from all my snow, I will have to get the ingredients for my own crumble! MMM!

  6. Deb 6

    OMG Cathy, too yummy and “healthy”! It is making my mouth water!
    And you are just too funny! I have spent the last 45 minutes reading your blog for the past few days. I found myself laughing out loud on the Chocolate Magnetism post! I bet your kids enjoyed this one also!
    Keep up the great work!

  7. Shelly 7

    That looks divine.

  8. Hi Cathy,

    This look delicious and the best part is that it’s not too bad for you! I’m going to have to try this recipe…perhaps this weekend :)

  9. Laugh? I nearly pissed myself! I love your writing although I seriously wonder how much time you spend developing your digital photos. Do you get out much?

  10. Alanna 10

    This sounds AWESOME…. Must try!!! Those poor little pears though…I can’t help but feel bad for them.

  11. pam 11

    I am so making this! Except I’m going to use all happy pears. No sad, terrified pears for me.

  12. ALF 12

    mmmm…brown sugar.

  13. Kevin 13

    …mmm… That pear crumble looks so good. Especially with the vanilla ice cream/frozen yogurt. I will have to try adding some freshly grated ginger to the next pear crumble that I make. I like the step by step photos!

  14. nutmeg 14

    Girl, your bandwidth must be huge! But I need visuals – I’m trying it!

  15. Krissy 15

    Holy yummy!

    I’m licking the computer screen! ACK!

  16. amy 16

    Those pears are freakin hilarious!! Sounds like an awesome recipe, will definitely have to try this one!

  17. Natalie 17

    You did know I’m on a pear kick right now, right? Well now you do. MUST. HAVE.

    And the comment about the ginger? Priceless.

  18. kate 18

    at an average meal, how many marriage proposals do you receive. i’d move to massachusetts, just so we could get married if you made me food like that.

  19. I swoon for crumbles and crisps and cobblers.

    This recipe is a keeper.

    Ginger, in it’s native form, is scary-ass looking.

  20. Maureen 20

    You leave me no choice – I’ll have to try this dessert. This is a big statement for me, as I’m a terrible baker. Cook, yes – bake, not so much. This just looks to terrific to pass up. Thanks for another amazing post!

  21. Corinne 21

    wow – this looks delish! i will definitely have to give it a try.
    Just a note: Canola oil is made from the Canola plant, which is related to the mustard plant, and is widely grown in Canada (where i am!). The plants have bright yellow flowers that give little seeds like mustard seeds. the seeds are crushed, and that gives you canola oil!

  22. Gayle 22

    One further note on Canola Oil – The canola crop used to be known as rape. Fields of rape, now known as fields of canola, are everywhere throughout Central Saskatchewan, Canada.

  23. With your help only some students know something just about dissertation writing service! So they buy the good dissertation publication referring to this topic from the thesis service.


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