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Easier Than Pie Pear and Ginger Cookie Crumble
Yield: Serves 8
- 4 Asian pears or 6 standard pears
- 12 ounces gingerbread cookies
- 1/2 cup granulated sugar
- 1 1/2 - 2 cups coconut milk
- 3 tablespoons butter, cut into small pieces
- . . . .
- 3 tablespoons butter, room temperature
- 3 tablespoons sugar
- 3 tablespoons flour
- Preheat oven to 350 F.
- Spray a large deep dish pie plate (or 9 x 9 baking dish) with vegetable oil spray.
- Quarter and core the pears. Then cut them into thin slices (1/4-inch or thinner).
- Place a 1/3 of the sliced pears in a single layer on the bottom of the pie plate. Top with 1/2 of the cookies and sprinkle with 1/3 of the sugar. Repeat with remaining pears, cookies, and sugar. Pears and sugar, not cookies go on top.
- Pour coconut milk over the top. Use enough to cover all but the top layer of pears.
- Dot the top with 3 tablespoons butter.
- Combine remaining butter, sugar, and flour in a small bowl. Sprinkle the top with this crumbly mixture.
- Bake in the preheated oven until the top is browned, the pears are tender, and the bubbling liquid is caramel colored - about 55 minutes to an hour.