Pear Crumble with Partridgeberry Puree

This is my latest weekend experiment which we had for dessert at brunch on Sunday. I made double the partridgeberry puree called for in my gelato recipe. The extra amount I split in half, swirled one portion through the gelato and used the remainder to top the pear crumble. Sweet and tart meet on a delicious brown sugar and oatmeal crumble. I managed to resist a second helping but just barely! 😉

Pictured with Double Partridgeberry Ripple Gelato

Serves 8

4 firm pears, peeled and cubed
4 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
2 tablespoons melted butter

Combine all ingredients and spoon into the bottom of 8 ramekins or an 8 inch square baking dish.

For the crumble:
1 cup flour
1 cup rolled oats
1 teaspoon baking powder
½ cup brown sugar
½ cup butter cut in small pieces

Rub all the ingredients together using your hands until all the butter has been incorporated into the dry ingredients and the mixture resembles a coarse meal. Press handfuls together and break apart over the top of the fruit, gently pressing the crumble onto the fruit.

Bake at 350 degrees F for about 15-20 minutes for the ramekins and about ½ hour for an 8 inch square baking dish. Allow to cool for about 20 minutes before serving warm with partridgeberry puree and ice cream or whipped cream.

Partridgeberry Puree
1 cup partridgeberries
½ cup sugar
Boil berries and sugar together gently for about 15-20 minutes. Cool for about 20-30 minutes and puree in a blender or a food processor until smooth. Serve over Pear Crumble.