Pear and ginger cookie crumble
Pear and ginger cookie crumble

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This Pear and Ginger Crumble is easy to make and tastes delicious! With juicy pears in a tasty spiced caramel sauce topped with a pecan and oat topping. Ginger - To get that ginger flavour and heat I use ground ginger and raw ginger root, finely grated.

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Ingredients Pear and ginger cookie crumble:
  1. You need For cookie crumble:3/4 mug atta flour and half mug plain flour
  2. Take 3 tablespoon for corn starch
  3. Provide Quater mug brown suger
  4. You need 3 tablespoon of pure Ginger juice
  5. Give of Juice from Half an ornge
  6. Require Quater tspn orng zest
  7. Make ready 2 - tspn baking powdr
  8. Take - Abt 50 grams Butter
  9. Prepare - Small Pinch salt
  10. Need 2 tablespoon oil
  11. Give Half - tspn cinnamon powder
  12. Require of For the filling:About 4 peel and chopped medium pears in season
  13. Give 3 tablespoons - White suger or honey
  14. Give of About half mug or less of water
  15. Require Pinch salt
  16. Make ready Juice of Half an orange
  17. Make ready of Some orange zest optional

This easy Pear Crumble makes the perfect autumn dessert. Picture warm ginger-spiced pear filling topped with a golden crunchy, crumbly topping… Replace the pears with apples to make an apple crumble. Pear Crumble Pie is an delicious pear pie recipe with ginger pear filling, flaky pie crust and oatmeal crumble topping! Baking has always been a huge part of my holiday season.

  1. Make the crumble: start with ginger juice,the orange juice,the oil,then the suger.now mix well.if suger not melt in dissolving then warm up the mixture abit to help it dissolve…
  2. Now add in the butter and Stir.then add the flour and all the other dry ingredients including corn starch,baking powder,cinnamon powder,pinch of salt…then form into nice dough..
  3. If dough is too crumbly add bit more,just few tablespoons orange juice just to bring the dough together nicely
  4. Then now..make your cookies for the crumble by making small round dough balls and pressing them down at centre then at side until resemble little flat flowers,as the edges will crak to form these shapes.then place on tray to bake until about half cooked.bake preheated oven or grill.in oven in medium low heat about 10 or 15 mins
  5. You can then make your filling while the cookies bake.for the filling:Now peel and chop the pears.the pears need to be ripe or semi ripe not too mushy or unripe.
  6. Then now add to a pan with the suger and water.heat up to create syrupy consistancy then can add orange juice and cook bit more.add a bit more water or suger depend on end result.as need not to be too dry or runny..so adjust as required…not add too much suger as will be too sweet(remember that the crumble cookies is also sweet)
  7. Can add pinch of salt or bit of lemon zest as what will make it more zesty…otherwise van leave as is.
  8. Now assemble your cookie crumble…use ramkins and add the filling at base of dish and make it fill nicely without any spaces in between.pour the juices in to the base as well.then now add the half cooked cookies.on top.then bake again
  9. Bake again.until golden brown and crunchy on top…then now let cool and serve..bismillah enjoy..can serve cold with hot custard(or vice versa may work too) or can have with tea or as prefer

My mom and grandmother were wonderful bakers, and I would help whenever I could, baking cookies and cakes. Thumbprint Cookies With Toasted Nuts and Whole Grains. Pears and crystallised ginger are topped with a butter-oat crumble, before being baked to perfection. Remove from the heat and stir in the mangoes and stem ginger. Need a good fall dessert recipe?

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