INGREDIENT STUDY NO. 1: Ginger
For our winter ingredient study, we've chosen ginger. The addition of ginger, a warming spice, will aid in creating those cozy evenings at home near the roaring fireplace. Sometimes I pop crystalized ginger in my mouth when I feel a cold taking shape. It always helps keep the runny nose and sore throat at bay. I'd much rather consume copious amounts of ginger in sweets than have to swallow cold medicine. Which is why I've created a smooth, sweet, and warm ginger crumble.
- 1/2 cup of all-purpose flour
- 1/2 cup of rolled oats
- 1/4 cup of granulated sugar
- 1/4 cup of brown sugar
- 1 cup of gingersnap cookie crumbs
- 1/2 cup of unsalted butter
- 1/4 teaspoon of McCormick ground ginger
- 1.5 pounds of pears, peeled and chopped into 1/4 to 1/2 inch pieces
- 1/2 pounds of apples, peeled and chopped into 1/4 to 1/2 inch pieces
- 1 teaspoon of lemon juice
- 1 tablespoon of crystalized ginger finely chopped
- 1/2 teaspoon of vanilla extract
- 1 tablespoon of honey
- 1/2 cup of granulated sugar
- 2 tablespoons of cornstarch
- Preheat oven to 350. Melt butter for crumble topping in sauce pan. Then set aside to cool.
- In large saute pan on medium-low, mix together, pears, apples, vanilla, honey, crystalized ginger, and lemon juice. Stir frequently, until honey becomes aromatic (approximately 5 minutes). Remove from heat and set aside to cool.
- In a bowl, mix together all crumble ingredients with melted butter from step 1.
- In a bowl, mix together the cornstarch and 1/4 cup of sugar. Add the fruit. Mix together.
- You can use a traditional pie dish or smaller baking dishes. Pour fruit filling mixture into desired baking dish. Sprinkle crumble topping over the fruit. Cover the top with the crumble toping.
- Bake for 40 - 45 minutes or until crumble becomes a darker brown shade. Juice from the fruit will bubble up, so place a cookie pan on the shelf below to check any that overflows.
- Let cool. Serve with ice cream if you wish.