Pear Crumble


(Valerie Bertinelli)
375 degrees

30-35 minutes
Yields 3 servings

3 firm ripe Bosc or Bartlett Pears, peeled, cored and cut into ½ inch pieces

A squeeze of lemon juice

2 Tbsp brown sugar

½ tsp cinnamon

½ tsp vanilla

½ cup plus 2 tsp flour

½ cup rolled oats

½ cup finely chopped pecans

¼ tsp nutmeg

1/8 tsp cloves

Pinch of salt

4 Tbsp butter, softened
Maple yogurt:

1 cup plain yogurt

2 Tbsp maple syrup

½ tsp orange zest, plus 1Tbsp juice


In medium bowl, toss pears, lemon juice, brown sugar, cinnamon, vanilla and 2 tsp flour together.

Divide the mixture between 3 plates

In medium bowl, mix ½ cup flour, oats, pecans (finely chopped), nutmeg, cloves and salt.

Add butter and with fingers blend until fully incorporated. 

Squeeze mixture into clumps then divide among pie plates, spreading to cover pears.

Bake until fruit is bubbling and crumble is golden brown.

In small bowl, combine, yogurt, syrup, orange zest and juice until well mixed. Refrigerate 

Top crumble with yogurt mixture


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