Desserts: Warm up with warm fruit crumble

Warm desserts are always welcome at my table, especially warm fruit dishes at this time of year. The hardest part of this recipe is making sure the pears are just ripe enough. Here, they should be Bartletts that have started to turn yellow and yield only slightly when pressed. At that stage, the pear slices will hold their shape.

GINGERED PEAR AND CRANBERRY CRUMBLE DESSERTS

Makes 9 servings.

Crumble:

1/4 cup sliced, skin-on almonds

1/3 cup flour

1/3 cup sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

3 tablespoons cold unsalted butter, cut into cubes

Filling:

3 tablespoons flour

1/2 cup sugar

1-1/2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

2-1/2 pounds barely ripe Bartlett pears, peeled, cored and cut into 1/4-inch slices

1/2 cup dried cranberries

Freshly squeezed juice from 1/2 lemon (1 tablespoon)

1 teaspoon almond extract

To prepare oven, baking dish: Preheat oven to 375 degrees. Spray shallow 8-by-11-inch baking dish or similar-size pan with nonstick cooking oil spray. Set aside.

To make topping: In food processor, combine almonds, flour, sugar, cinnamon and ginger. Pulse for 1 minute or until almonds are finely ground. Stop machine. Add butter. Pulse for 1 minute or until mixture forms loose crumbs.

To make filling: In large bowl, whisk together flour, sugar, ginger and cinnamon.

Add sliced pears, dried cranberries, lemon juice and almond extract. Using hands or large spatula, mix gently so mixture is evenly coated. (Note: Take care not to break up fruit.)

To assemble: Transfer fruit mixture to baking dish or pan. Scatter topping evenly over surface. Bake for 40 to 45 minutes or until topping is lightly browned and fruit juices are bubbling up. Cool for 10 minutes before serving.

Desserts with Bill & Sheila

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