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
4 firm pears, peeled and cubed
4 tablespoons brown sugar
1 tsp cinnamon
½ tsp 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 tsp 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.
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.