Fruit crisps are easy to assemble with minimal ingredients, qualities that earned them a nod in a recent story on five-ingredient dishes.
Almost indistinguishable from the fruit crisp is the fruit crumble, according to cooking dictionaries. When time is of the essence, a crumble recipe that leaves fruits nearly whole is practically effortless, particularly when the topping already is stashed away in the freezer, as cooking instructor Amy Spence suggested for A la Carte.
Without the yogurt garnish, ingredients in this recipe, courtesy of Tribune News Service, just exceed Spence’s bare-bones version. Take out the walnuts if you’re not a fan, and you’re right at five ingredients.
I like this dish’s use of pears, which are nearing the end of their availability and are likely to be lesser specimens than fall’s new crop. But roasting renders even end-of-season pears silky and sweet. Firm varieties, such as Bosc and Anjou, are best-suited to this treatment. I recently spied both in my grocers’ produce section.
Pears are one of the leading fruit sources of dietary fiber, notably when they retain the peel, as a recent story in the Kansas City Star acknowledged. Neatly remove the pear’s core with a melon baller.
Roasted Pear Crumble
3 ripe pears, unpeeled, halved and cored
1 1/2 tablespoons unsalted butter, melted and divided
1/2 cup old-fashioned rolled oats
3 tablespoons chopped walnuts
4 teaspoons honey, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 (5.3-ounce) carton nonfat vanilla yogurt
Preheat oven to 400 F. Spray an 8-inch baking dish with nonstick spray. Line a baking sheet with aluminum foil and spray with nonstick spray.
Arrange the pears, cut side up in prepared baking dish. Brush pears lightly with 1 tablespoon of the melted butter. Place dish on 1 side of preheated oven. Bake, uncovered, for 20 minutes, or until pears are tender when pricked with a fork.
Meanwhile, place the oats in a small mixing bowl and drizzle with remaining 1/2 tablespoon melted butter. Stir to coat well. Stir in the walnuts, 3 teaspoons of the honey and the cinnamon to coat evenly. Spread oat mixture in a single layer on prepared baking sheet. Bake, uncovered, alongside pears for 7 to 8 minutes or until golden-brown, stirring every 3 minutes. Remove from oven and set aside.
Stir remaining 1 teaspoon honey and the vanilla into yogurt.
To serve, place a warm pear, cut side up, in an individual serving dish. Drizzle with about 1 tablespoon yogurt mixture and sprinkle with about 2 tablespoons oat mixture.
Makes 6 servings.