Pumpkin spice pear crumble
When the craving hits for Pumpkin Spice, I skip the flavored latte and bake a Pumpkin Spice Pear Crumble. While the autumn pie is the queen of Fall baking, the crumble is humble and understated, offering a blanket of warmth on a cold day without all the selfless dedication that a pie demands. It is peasant like in its offering, but soothing in an aromatic way that allows you to simultaneously empty your fridge of over ripe fruit, and cook a mid week meal with little effort. In our kitchen, the crumble reigns supreme not just because of its simplicity, but because there is something utterly soothing about massaging the ingredients by hand and then pilling them into the oven with little skill or thought.
Go on make this tonight, either in a skillet or in a pie dish, you won't be sorry. And the bonus is that any of this Pumpkin Spice Pear Crumble that is left over can be eaten for breakfast the next day...it plays so well with coffee.
PUMPKIN SPICE PEAR CRUMBLE
8 Ounces of unsalted butter, chilled
4 ounces of golden Muscovado sugar
4 ounces of white granulated sugar
16 ounces of unbleached flour
6 whole Bosc pears, peeled, cored and halved
1 cup of dried raisins and sultanas
1 1/2 tablespoon of Pumpkin Spice
1 tablespoons of golden Muscovado simple syrup
2 tablespoons of Chai Pear shrub
Lay the pear halves in a deep cast iron skillet and our the simple syrup and shrub across the naked pears. Then sprinkle with the raisins and sultanas. Allow the skillet to rest while you prepare the crumble.
In a large mixing bowl, add the flour, butter, sugars and spice and then blend with your fingers until the mixture begins to blend together into a feeling of wet sand. Pour the blend on top of the pears in the skillet and place in a preheated 375F oven. Bake for 30 minutes, or until the crumble begins to brown. Serve with cold cream or fresh vanilla ice cream.
See how easy it is to make in my new video for AOLon, click here to view.
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