Pear crumble
Prep Time
Cooking Mode
60 mL (¼ cup) cup flour
60 mL (¼ cup) cup melted butter
30 mL (2 tbsp.) tbsp brown sugar
30 mL (2 tbsp.) tbsp wheat germ
30 mL (2 tbsp.) tbsp sunflower seeds
500 mL (2 cups) cup Compliments Balance Original Granola Cereal
2 mL (½ tsp.) tsp ground cardamom
30 mL (2 tbsp.) tbsp lemon juice
30 mL (2 tbsp.) tbsp sugar
Red Anjou pears, cubed
3 Bosc pears, cubed
30 mL (2 tbsp.) tbsp cornstarch
60 mL (¼ cup) cup flour
60 mL (¼ cup) cup melted butter
30 mL (2 tbsp.) tbsp brown sugar
30 mL (2 tbsp.) tbsp wheat germ
30 mL (2 tbsp.) tbsp sunflower seeds
500 mL (2 cups) cup Compliments Balance Original Granola Cereal
2 mL (½ tsp.) tsp ground cardamom
30 mL (2 tbsp.) tbsp lemon juice
30 mL (2 tbsp.) tbsp sugar
Red Anjou pears, cubed
3 Bosc pears, cubed
30 mL (2 tbsp.) tbsp cornstarch
Directions
1Preheat oven to 180°C (350°F).
2In a large bowl, mix granola, wheat germ, sunfl ower seeds, brown sugar, flour and butter. Reserve.
3In another bowl, stir together pears, lemon juice, sugar, cardamom and cornstarch. Pour pear mixture into a square ovenproof dish measuring 20 cm x 20 cm (8 inches x 8 inches). Cover with granola mixture, pressing lightly.
4Cover with aluminum foil and bake in the oven for 30 minutes.
5Remove aluminum foil and continue cooking for 20 minutes, or until top of crumble is golden and pears are cooked.
6Serve with vanilla yogurt or ice milk.
7: Vary the fruit according to season, substituting berries, stone fruit or orchard fruit.
Disclaimer
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Personal Note
Personal Note