I like pears. Sorta.
I like poms. Lots!
I figured… why not throw them in a cute little cup… together… with sugar and cinnamon and cardamom and all sorts of things to make them syrupy and warm… then top them with a crispy, crunchy, crumbly crumble? Pomegranate arils in a crumble might be weird. Or they might be, uh… TOTALLY AMAZING.
I mean, how’s that for a Friday breakfast?
So I did it.
I do what I want.
Plus a little ice cream. You need it!
Yield: serves 4
4 bartlett pears, peeled and cubed
3 tablespoons granulated sugar
1/2 tablespoons whole wheat pastry flour
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
3/4 cup pomegranate arils (1 large pomegranate)
2/3 cup oats
1/3 cup loosely packed brown sugar
1/3 cup crumbled gingersnap cookies
1/4 cup whole wheat pastry flour
1/2 teaspoon cinnamon
pinch of cardamom
1/2 stick (1/4 cup) softened unsalted butter
1 teaspoon vanilla extract
Preheat oven to 375 degrees F.
In a large bowl, toss pear cubes with sugar, flour, cinnamon and cardamom. Once thoroughly mixed, toss in pomegranate seeds and let sit while you make the crumble.
In a bowl, combine oats, brown sugar, gingersnaps, flour, cardamom and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork or your hands until it becomes clumped together. Spray 4 ramekins with non-stick spray, then add an equal amount of pears/pomegranate in each. Layer crumble mixture on top of each pear cup. Bake for 25-30 minutes, or until crisp is golden brown. Serve hot and with ice cream if desired. Garnish with additional pom arils.
[crumble from my blueberry balsamic crisp]
Add a little chocolate too. Seriously. Do what you want.