INGREDIENTS
¼ cup (½ stick) plus 2 tsp. unsalted butter, chilled and cut into small pieces
¼ cup honey
2 Tbsp. tapioca starch
1 Tbsp. fresh lemon juice
¾ tsp. grated fresh ginger
6 firm, ripe Anjou pears, peeled, cored, and coarsely chopped
¼ cup rolled oats
½ cup almond meal
2 Tbsp. organic cane sugar
1/8 tsp. sea salt
PREPARATION
• Preheat the oven to 350 degrees. Grease an 8-inch square baking dish with 2 teaspoons of the butter and set aside.
• In a large bowl, combine the honey, tapioca starch, lemon juic, and ginger. Add the pears and toss to coat. Pour the mixture into the prepared baking dish and cover loosely with foil. Bake until hot and bubbly, about 45 minutes.
• Meanwhile, put the oats in a food processor and process until coarsely ground. Transfer to a medium bowl. Add the almond meal, sugar and salt. Add the remaining Œ cup butter and, using a fork, blend in the butter until the mixture is crumbly.
• Remove the foil from the baking dish and sprinkle the crumble topping over the pears. Return the pan to the oven and cook until the top is golden, 20 to 25 minutes. Let cool for at least 5 minutes before serving.
• Serve hot, warm or at room temperature.
This article appears in Guide to Beer 2015.