Festive Pear and Pomegranate Crumble
If you ask me, I think this crumble would be the perfect ending to a luscious Christmas lunch or dinner. The tasty and lightly spiced filling of this Pear and Pomegranate Crumble melts in your mouth while the topping is perfectly crunchy. Your guests will love it! It’s very easy to make, and given that time is crucial when you prepare your Christmas meal, this is a big bonus.
I initially wanted to make a pear/cranberry combo, but guess what, cranberries are nowhere to be found here in Sydney. Fresh, frozen, dried… There’s no way you’ll find cranberries. Maybe I didn’t look at the right places, who knows? But anyways, I had to change my plans. And I’m glad I did, because this pomegranate/pear combination is really good!
The first time I tried this crumble, I used pomegranate arils and juice. Solal and I both agreed that the taste was nice but the crunch of the pomegranate seeds was really unpleasant. So I finally left out the arils and just kept the juice. If you like their “crunchiness”, add the arils of half of fruit with the pear mixture. Your choice!
I realized today that Christmas is in about ten days and I totally panicked! I didn’t plan a single thing so far, just started to buy gifts even if I’m usually a planning kind of girl…! I guess it’s because of Australia and summer beginning here…
What are your plans for Christmas? Did you set up your menu yet?
Cal: 303 - Protein: 2.7g - Fat: 9g - Carbs: 55.5g - Sugar: 4.7g - Fiber: 31.6g - WW Old Points: 7 pts - WW Points+: 10 pts
- 6 pears, peeled and finely cubed
- 1 tbsp cornstarch
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 2 tbsp honey
- 1 cup pomegranate juice
- 6 oz all-purpose flour (about 1 1/3 cups)
- 3 oz unsalted butter (about 3/4 stick), cut into small chunks
- 3 oz sugar (about 1/3 cup)
- pomegranate arils, to serve - optional
- vanilla ice cream - optional
- Preheat oven to 400F / 200C.
- In a large bowl, mix together pears, cornstarch, clove, cinnamon, honey and pomegranate juice.
- Pour mixture in a large non-stick skillet and cook on medium-high heat until juice has thicken, about 10-15 minutes, stirring regularly.
- Meanwhile, prepare topping. In a medium bowl, add flour and rub the butter into it until it resembles breadcrumbs. Stir in sugar and mix well.
- Divide pear mixture into 8 ramequins or a baking dish. Generously top with crumble breadcrumbs and bake 30 minutes if using ramequins and 45 if using a baking dish, or until topping is golden brown.
- Sprinkle with pomegranate arils and serve warm with vanilla ice cream (if using)