Ever wonder why the pear seems to take a back seat to holiday dishes? Let’s face it. If you’re talking fruit desserts from fall through the holidays, it’s pretty much pumpkin, apple or cranberry 24/7. But I say, don’t wait until January to embrace the pear! According to USA Pears, most varieties of pears are in season starting in August or September – some are only around until early winter though a few are available through the start of summer.
This easy to make “grumble” comes by way of my co-blogger, Serena, from a few years back and a recipe inspired by a children’s book (aside: it’s so cute to see the baby cheeks of her now 7 year old in this post.) Now, over the years, I’ve dabbled in fruit buckles, cobblers, slumps, crumbles and crisps but never heard of a grumble. The thick batter is very fruit heavy and the top layer is a mixture of brown sugar, butter and hot water. No matter what you call it, it’s quick to whip together, smells wonderful while baking and produces a caramel crust that’s really divine. Dare I suggest, worthy of your Thanksgiving, Hanukkah or Christmas dessert table?
Do you use pears in desserts?
Caramel Pear Grumble Dessert
Makes 16 servings
- 2/3 cup whole wheat pastry flour
- 1/3 cup all-purpose flour
- ½ cup sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1/8 teaspoon salt
- ½ cup buttermilk (or regular milk)
- 6 ripe pears, cored and diced (about 4½ - 5 cups)
- 1/3 cup brown sugar
- 3 tablespoons unsalted butter, cut into cubes
- ¾ cup boiling water
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, whisk together flours, ½ cup sugar, baking powder, cinnamon and salt. Add buttermilk and whisk until smooth (batter will be very thick.) Fold in pears and mix well. Spread batter into ungreased 9x13-inch baking dish.
In a heat-proof bowl, add brown sugar and butter. Pour water over top and stir until melted. Pour mixture over top of batter (do not mix.) Bake for 45 minutes.