Pomegranate Pear Crumble Cups
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Pomegranate Pear Crumble Cups
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 4 bartlett pears, peeled and cubed
- 3 tablespoons granulated sugar
- 1/2 tablespoons whole wheat pastry flour
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 3/4 cup pomegranate arils, 1 large pomegranate
crumble
- 2/3 cup oats
- 1/3 cup loosely packed brown sugar
- 1/3 cup crumbled gingersnap cookies
- 1/4 cup whole wheat pastry flour
- 1/2 teaspoon cinnamon
- pinch of cardamom
- 1/2 stick, 1/4 cup softened unsalted butter
- 1 teaspoon vanilla extract
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Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, toss pear cubes with sugar, flour, cinnamon and cardamom. Once thoroughly mixed, toss in pomegranate seeds and let sit while you make the crumble.
- In a bowl, combine oats, brown sugar, gingersnaps, flour, cardamom and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork or your hands until it becomes clumped together. Spray 4 ramekins with non-stick spray, then add an equal amount of pears/pomegranate in each. Layer crumble mixture on top of each pear cup. Bake for 25-30 minutes, or until crisp is golden brown. Serve hot and with ice cream if desired. Garnish with additional pom arils.
Notes
- [crumble from my blueberry balsamic crisp]
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