10.30.09 Market Basket: Pumpkin-Pear Crumble
I have had a great deal of fun the past few months, creating recipes for the Harvard Farmers’ Market. Tomorrow is the final market, and if you are in the Boston area, I recommend stopping in to stock up on fresh produce as the New England growing season comes to end (sniff, sniff). The past two weeks, I have not shared the recipes, as they were taken from previous posts. First this Simple Tortellini & Spinach Soup and then these Asiago Sweet Potatoes. This week however, I was asked to share a favorite pumpkin dish. I immediately thought of this crumble. I made it for Thanksgiving last year, and as the holiday fast approaches, I thought you would enjoy it as a bit of inspiration.
Stop by the Harvard Farmers’ Market from 9-1 this Saturday for local produce, breads, cheese, meats and handmade goodies.
Pumpkin-Pear Crumble
serves 4-6
2 large pears, peeled, cored, and cut into 1/2" cubes
1/2 c maple syrup
1 t vanilla extract
1 t fresh minced ginger
1/2 t ground all spice
3 1/2 c pumpkin puree (or two 15-oz cans)
1 1/4 c all-purpose flour
1/2 c packed light brown sugar
1/4 c sugar
1/4 t salt
1 stick butter, melted
1/2 c toasted pecans, chopped
1/4 c toasted walnuts, chopped
Preheat oven to 350F.
In a large skillet, combine pears, maple syrup, vanilla, ginger and all spice. Cook, on medium-low, until the pears are tender, about 10 minutes. Stir in the pumpkin puree, and cook for 2 minutes. Spoon mixture into a 8” square baking dish. Set aside.
In a large bowl, mix together flour, brown sugar, sugar and salt. Stir in butter, mixing well, until mixture becomes crumbly. Stir in pecans and walnuts. Spoon topping into baking dish, over filling, and place in oven. Bake, 30 minutes, until topping is golden brown and fruit is bubbling.
Reader Comments (11)
What a great crumble! I had never thought of using pumpkin in a crumble. Great idea!
Pumpkin in a crumble--and with pear--genius! This is so delicious...and just plain beautiful. Many thanks for visiting me--so fun to see you stopped by, and your lovely comments yesterday went right to my heart! :o) Happy Weekend!
Oh Wow! That looks absolutlely beautiful ~ just like a photo for a cover of famous food magazine!!!
What a brilliant idea! I love that you used pumpkin and pear, it sounds like a great combo, YUM!!!
Using fresh ginger also sounds wonderful. I'd love to add this recipe to my pumpkin collection that I posted a couple weeks ago, hope it's okay with you.
Thank you for stopping by my blog and leaving such lovely comments, I really appreciate your time:)
So glad I stumbled on your lovely lovely blog today, it's always nice to find other blogger out and about on the net!
Agneta & Sweden
just found your blog thanks to susan the well seasoned cook - this crumble recipe is just what I was looking for as I had a pumpkin idea trying to get out after using it for baby puree - love your photos and recipes and look forward to more
pumpkin and pears—a combo i've never tried, but you've just inspired me too. it sounds delightful!!
WOW this crumble looksss yummie!! Just pain beautiful! Have a lovely merry happy week and love to you!
just bought a TON of pears....this recipe is on the to do list!
I've been in love with the pumpkin pear combo ever since I made pumpkin pancakes with a roasted pears. I made this crumble last weekend and it was really tasty! Just my kind of no fuss dessert. I will likely post about this soon (my only deterrent being that my photos didn't turn out the best, hate it when that happens!)
Totally unique! wow! I must try this!!! I cannot get enough of pumpkin treats these days...and this sounds so yummy. thank you!!!
I just made this. YUM! I'm eating now, just out of the oven :) Thank you.