Pomegranate Pear Crumble Cups.

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!


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Pomegranate Pear Crumble Cups

Yield: serves 4

Ingredients:

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)

crumble
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

Directions:

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.