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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember my grandmother making apple crisps every fall. The aroma that would fill her kitchen... pure magic. This pear crisp with polenta crumble is my attempt to capture a bit of that warmth and nostalgia, but with a little twist. I wanted something that wasn't overly sweet, something with a bit more… character. What does this mean for you? Well, you're about to discover a new favourite fall dessert! Maybe. Or maybe not, but let's give it a try, yeah?
The polenta in the crumble adds a lovely, subtle cornmeal flavour and a slightly coarse texture that contrasts beautifully with the soft, juicy pears. Plus, it's unexpected! It's the kind of dessert that people will ask you about. You'll become famous among your friends! Okay, maybe that's an exaggeration, but you'll definitely get some compliments, that is for sure. Even if you don't get compliments, you'll enjoy it, I hope.
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Don't be scared off by the polenta! It’s super easy to work with, and the payoff is huge. This recipe is adaptable too, so feel free to experiment with different spices or even add a handful of chopped nuts to the crumble. Think pecans or walnuts. Or…dare I say it… even macadamia nuts. But you need to crush them first, yeah? I can't stress that enough.
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Required Equipments
- Mixing Bowls
- Pastry Blender or Fingers
- 8x8 inch Baking Dish
- Measuring Cups and Spoons
- Peeler
- Coring Knife
Pear Crisp with Polenta Crumble: Frequently Asked Questions
Pear Crisp with Polenta Crumble
This pear crisp, topped with a unique polenta crumble, offers a delightful textural contrast and a warm, comforting flavor perfect for a chilly day. The sweetness of the pears blends beautifully with the slightly nutty polenta crumble, creating a dessert that's both rustic and refined.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Get that oven ready and raring to go! Like it's about to run a marathon. A baking marathon.
- Prepare the pears: Peel, core, and slice 6 medium pears (such as Bartlett or Anjou). Aim for slices that are about 1/4 inch thick. Not too thick, not too thin… you want Goldilocks-level pear slices.
- Mix the pear filling: In a large bowl, combine the sliced pears with 1/4 cup of granulated sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1 tablespoon of lemon juice. Toss gently to coat evenly. Make sure every slice gets a little love from those spices. Don't be stingy!
- Prepare the polenta crumble: In a separate bowl, whisk together 1/2 cup of all-purpose flour, 1/4 cup of yellow polenta (coarse or fine ground will work), 1/4 cup of packed brown sugar, 1/4 teaspoon of salt, and 1/2 teaspoon of baking powder. Baking powder? Yes. It's a secret weapon for a slightly lighter crumble.
- Add the butter: Cut in 6 tablespoons (3 ounces) of cold, unsalted butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly so the butter stays cold! Little lumps of butter are your friend here.
- Assemble the crisp: Transfer the pear mixture to an 8x8 inch baking dish. I like to use a glass one because it looks pretty, but any oven-safe dish will do.
- Sprinkle the crumble: Evenly sprinkle the polenta crumble over the pear mixture. Make sure you cover all the pears! No naked pears allowed.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the crumble is golden brown and the pear filling is bubbling. Keep an eye on it! Ovens can be temperamental.
- Cool and serve: Let the crisp cool for at least 15 minutes before serving. This allows the filling to thicken slightly and prevents you from burning your tongue off. Serve warm, plain or with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of maple syrup. Live your best life. Also, if it is summer outside, add more vanilla ice cream. If it is cold outside, add more maple syrup. If it is spring, add whip cream. I can't make this stuff up.
- Extra Extra: If you really want to go overboard, throw on some nuts. Almonds are good to use, but walnuts work best in my opinion. Pecans, too. Actually, I'm gonna stop listing nuts now.
📝 Notes
- For a richer flavor, use brown butter in the crumble. Simply melt the butter in a saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty. Let it cool slightly before using.
- Add 1/2 cup of chopped pecans or walnuts to the crumble for added crunch and flavor.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent treat.
🍎 Nutrition
Calories: 320 kcal
Protein: 3 g
Fat: 15 g
Carbohydrates: 45 g
Fiber: 4 g
Calcium: 50 mg
