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Gingerbread Pear Crumble with Boozy Whipped Cream

If you’re looking for a no-fuss recipe that everyone will love, turn to this delicious gingerbread pear crumble complete with rum-infused whipped cream. Simply pour your pear filling into a Pyrex Deep glass baking dish, cover with the gingerbread crumble and bake in the oven. Serve it with a dollop of homemade whipped cream. Tip: Use the Pyrex Little to bake a smaller portion for anyone who might have food allergies or intolerances so everyone can enjoy.

Gingerbread Pear Crumble with Boozy Whipped Cream

Crumb Topping

1 cup dark brown sugar, firmly packed

2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, at room temperature

1 cup rolled oats

½ cup toasted, chopped hazelnuts

1 teaspoon fine sea salt

1 tablespoon ground cinnamon

1 tablespoon ground ginger

½ teaspoon ground cloves

½ teaspoon baking powder

Pear Filling

4 pounds ripe pears (such as Bartlett or Anjou)

½ cup dried cranberries

½ cup granulated sugar

3 tablespoons cornstarch

Zest and juice of 1 large lemon

2 tablespoons unsalted butter, cut into small cubes

Rum Whipped Cream

2 cups heavy whipping cream, cold

⅓ cup confectioners’ sugar, sifted

2 tablespoons dark rum

Gluten-Free Gingerbread Pear Crumble with Boozy Whipped Cream

Prep: 30 min Cook: 45 min Total: 1 hr 15 min

Crumb Topping

¼ cup dark brown sugar

½ cup gluten-free flour blend (ensure the mixture contains xanthan gum and no chickpea flour)

¼ cup (½ stick) unsalted butter, at room temperature

¼ cup gluten-free rolled oats

2 tablespoons toasted, chopped hazelnuts

1 teaspoon ground cinnamon

1 teaspoon ground ginger

⅛ teaspoon ground cloves

⅛ teaspoon baking powder

Pear Filling

1 pound ripe pears (such as Bartlett or Anjou)

2 tablespoons dried cranberries

3 tablespoons granulated sugar

Pinch of fine sea salt

1 tablespoon cornstarch

¼ teaspoon lemon zest

2 teaspoons lemon juice

1 tablespoon unsalted butter, cut into small cubes

Rum Whipped Cream

2 cups heavy whipping cream, cold

⅓ cup confectioners’ sugar, sifted

2 tablespoons dark rum

Gingerbread Pear Crumble with Boozy Whipped Cream

1. With a rack in the center position, preheat the oven to 375°F.

2. Make the Crumb Topping: In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, flour, butter, oats, hazelnuts, salt, cinnamon, ginger, cloves and baking powder. Mix on low speed until medium-size clumps start to form. Set aside.

3. Make the Pear Filling: Halve the pears and use a melon baller or small spoon to scoop out the seeds and core. Dice the pears into small cubes and transfer to a large mixing bowl.

4. Add the cranberries, sugar, salt, cornstarch and the lemon zest and juice. Toss well to coat the fruit evenly.

5. Transfer the fruit filling into a Deep Pyrex dish. Dot the surface with the cubed butter.

6. Evenly sprinkle the crumb topping over the fruit. Bake the crumble until the top is well-browned and the fruit juices are bubbling up around the edges of the dish, 50 minutes to 1 hour.

7. Make the Rum Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment, combine the cream, powdered sugar and rum. Whip on medium-low speed until soft peaks form.

8. Serve the crumble warm or cold with rum whipped cream on the side.

Note: Leftover whipped cream can be stored in an air-tight container in the refrigerator for 2 days. Re-whip by hand before using.

Gluten-Free Gingerbread Pear Crumble with Boozy Whipped Cream

1. With a rack in the center position, preheat the oven to 375°F.

2. Make the Crumb Topping: In a small bowl, combine the brown sugar, gluten-free flour, butter, oats, hazelnuts, salt, cinnamon, ginger, cloves and baking powder. Use your fingers to rub the butter into the dry ingredients until medium-size clumps form. Set aside.

3. Make the Pear Filling: Halve the pears and use a melon baller or small spoon to scoop out the seeds and core. Dice the pears into small cubes and transfer to a large mixing bowl.

4. Add the cranberries, sugar, salt, cornstarch and lemon zest and juice. Toss well to coat the fruit evenly.

5. Transfer the fruit filling into a Little Pyrex dish. Dot the surface with the cubed butter.

6. Evenly sprinkle the crumb topping over the fruit. Bake the crumble until the top is well-browned and the fruit juices are bubbling up around the edges of the dish, 40 to 45 minutes.

7. Make the Rum Whipped Cream: Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, combine the cream, powdered sugar and rum. Whip on medium-low speed until soft peaks form.

8. Serve the crumble warm or cold with whipped cream on the side.

Note: Leftover whipped cream can be stored in an air-tight container in the refrigerator for 2 days. Re-whip by hand before using.

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