Gingerbread Pear Crumble with Boozy Whipped Cream
Print Recipe
If you’re looking for a no-fuss recipe that everyone will love, turn to this delicious gingerbread pear crumble complete with rum-infused whipped cream. Simply pour your pear filling into a Pyrex Deep glass baking dish, cover with the gingerbread crumble and bake in the oven. Serve it with a dollop of homemade whipped cream. Tip: Use the Pyrex Little to bake a smaller portion for anyone who might have food allergies or intolerances so everyone can enjoy.
Ingredients
Gingerbread Pear Crumble with Boozy Whipped Cream
Crumb Topping
1 cup dark brown sugar, firmly packed
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, at room temperature
1 cup rolled oats
½ cup toasted, chopped hazelnuts
1 teaspoon fine sea salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon baking powder
Pear Filling
4 pounds ripe pears (such as Bartlett or Anjou)
½ cup dried cranberries
½ cup granulated sugar
3 tablespoons cornstarch
Zest and juice of 1 large lemon
2 tablespoons unsalted butter, cut into small cubes
Rum Whipped Cream
2 cups heavy whipping cream, cold
⅓ cup confectioners’ sugar, sifted
2 tablespoons dark rum
Gluten-Free Gingerbread Pear Crumble with Boozy Whipped Cream
Prep: 30 min Cook: 45 min Total: 1 hr 15 min
Crumb Topping
¼ cup dark brown sugar
½ cup gluten-free flour blend (ensure the mixture contains xanthan gum and no chickpea flour)
¼ cup (½ stick) unsalted butter, at room temperature
¼ cup gluten-free rolled oats
2 tablespoons toasted, chopped hazelnuts
1 teaspoon ground cinnamon
1 teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon baking powder
Pear Filling
1 pound ripe pears (such as Bartlett or Anjou)
2 tablespoons dried cranberries
3 tablespoons granulated sugar
Pinch of fine sea salt
1 tablespoon cornstarch
¼ teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon unsalted butter, cut into small cubes
Rum Whipped Cream
2 cups heavy whipping cream, cold
⅓ cup confectioners’ sugar, sifted
2 tablespoons dark rum
Directions
Gingerbread Pear Crumble with Boozy Whipped Cream
1. With a rack in the center position, preheat the oven to 375°F.
2. Make the Crumb Topping: In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, flour, butter, oats, hazelnuts, salt, cinnamon, ginger, cloves and baking powder. Mix on low speed until medium-size clumps start to form. Set aside.
3. Make the Pear Filling: Halve the pears and use a melon baller or small spoon to scoop out the seeds and core. Dice the pears into small cubes and transfer to a large mixing bowl.
4. Add the cranberries, sugar, salt, cornstarch and the lemon zest and juice. Toss well to coat the fruit evenly.
5. Transfer the fruit filling into a Deep Pyrex dish. Dot the surface with the cubed butter.
6. Evenly sprinkle the crumb topping over the fruit. Bake the crumble until the top is well-browned and the fruit juices are bubbling up around the edges of the dish, 50 minutes to 1 hour.
7. Make the Rum Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment, combine the cream, powdered sugar and rum. Whip on medium-low speed until soft peaks form.
8. Serve the crumble warm or cold with rum whipped cream on the side.
Note: Leftover whipped cream can be stored in an air-tight container in the refrigerator for 2 days. Re-whip by hand before using.
Gluten-Free Gingerbread Pear Crumble with Boozy Whipped Cream
1. With a rack in the center position, preheat the oven to 375°F.
2. Make the Crumb Topping: In a small bowl, combine the brown sugar, gluten-free flour, butter, oats, hazelnuts, salt, cinnamon, ginger, cloves and baking powder. Use your fingers to rub the butter into the dry ingredients until medium-size clumps form. Set aside.
3. Make the Pear Filling: Halve the pears and use a melon baller or small spoon to scoop out the seeds and core. Dice the pears into small cubes and transfer to a large mixing bowl.
4. Add the cranberries, sugar, salt, cornstarch and lemon zest and juice. Toss well to coat the fruit evenly.
5. Transfer the fruit filling into a Little Pyrex dish. Dot the surface with the cubed butter.
6. Evenly sprinkle the crumb topping over the fruit. Bake the crumble until the top is well-browned and the fruit juices are bubbling up around the edges of the dish, 40 to 45 minutes.
7. Make the Rum Whipped Cream: Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, combine the cream, powdered sugar and rum. Whip on medium-low speed until soft peaks form.
8. Serve the crumble warm or cold with whipped cream on the side.
Note: Leftover whipped cream can be stored in an air-tight container in the refrigerator for 2 days. Re-whip by hand before using.
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.