dessert
Prep Time 15 mins
Total Time 1 hr 25 mins
Cranberry Almond Crunch & Pear Crumble
There's nothing quite like a perfectly baked crumble right out of the oven. Great Grains Cranberry Almond Crunch cereal gives it that nice crunch, while tender pears melt in your mouth. We highly recommend a scoop of plain yogurt or ice cream to top it off.
Ingredients
For the crumb topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- pinch of salt
- 1 stick (8 tablespoons) chilled unsalted butter cut into small pieces
- 1 ¼ cups Great Grains® Cranberry Almond Crunch® cereal
For the fruit filling
- 3 tablespoons granulated sugar
- 1 teaspoon all-purpose flour
- Pinch of salt
- ½ vanilla bean split lengthwise
- 2 ½ pounds (about 5) medium Anjou or Bosc pears each cut into 8 wedges, cores and stems removed
- Plain yogurt or vanilla ice cream if desired
Instructions
To make the crumb topping
- Preheat the oven to 350°F.
- Whisk the flour, sugar, and salt in a medium-size bowl to blend.
- Using your fingers, rub the butter into the flour mixture until moist clumps form. Carefully mix in the cereal. Set aside.
To make the fruit filling
- Whisk the sugar, flour, and salt in an 8-inch square baking dish to blend.
- Scrape the seeds from the vanilla bean into the sugar mixture. Whisk to blend the vanilla seeds into the sugar.
- Add the pears and toss to coat.
- Arrange the mixture evenly in the dish.
- Sprinkle the crumb topping evenly over the pear mixture.
- Bake for 1 hour, or until the fruit is tender and the topping is golden brown.
- Allow the crumble to cool for 10 minutes.
- Spoon the crumble into bowls and serve warm with yogurt or ice cream, if desired.