Pear Crumble

• Crumble Topping
• 1 3/4 cups old fashioned rolled oats
• 1/2 cup brown sugar
• 1/3 cup all purpose flour (whole wheat if you have it)
• 1/2 - 3/4 teaspoons ground cinnamon
• 4-5 tablespoons pear butter
• Fruit
• 4 pounds firm but ripe Anjou pears
• 1/2 cup maple syrup
• 2 tablespoons lemon juice
• a few dashes ground ginger, according to your preference
• 2 tablespoons all purpose flour

1. Core and chop pears into bite sized pieces. (You can peel if you like, but I prefer the rustic aspect of leaving the peel on)
2. Pour syrup and juice over pears and toss gently to coat. Sprinkle with flour and ginger. Toss again. Place pears in two 8 or 9 inch round, 3-4 inch deep casseroles, or equivalent.
3. Preheat oven to 350
4. In a medium bowl combine oats, brown sugar, flour and cinnamon. Mix well.
5. Add pear butter to dry ingredients and combine (your hands work best). Mix until the topping is evenly moist but try not to over-mix.
6. Sprinkle the topping evenly over the pears.
7. Bake until the pears are softened and topping is golden, about 45 - 50 minutes. If the topping beings to brown too early cover with foil.
8. Let rest at least 10 minutes before serving. I love it with a scoop of vanilla ice cream!

crumble topping, rolled oats, brown sugar, flour, ground cinnamon, butter, pears, maple syrup, lemon juice, dashes ground ginger, flour

Taken from food52.com/recipes/1980-pear-crumble (may not work)