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!

Yield: 4
Pomegranate Pear Crumble Cups
  • 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
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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]

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Add a little chocolate too. Seriously. Do what you want.