Pear and Maple Crumble
The Flavors of Bon Appetit 2000
1 cup all purpose flour
1 cup walnuts
2/3 cup (packed) golden brown sugar
½ cup (1 stick) chilled unsalted butter, cut into small pieces
3 ½ pounds firm but ripe Anjou pears, peeled, cored,
cut into ½-inch pieces
2/3 cup pure maple syrup
½ cup raisins
2 tablespoons all purpose flour
2 tablespoons fresh lemon juice
1 tablespoon finely chopped crystallized ginger
for topping: Combine all ingredients in processor. Process until nuts are coarsely chopped. Cover; chill until firm, 1 hour.
for pears: Position rack in center of oven and preheat to 350°F. Toss all ingredients except sour cream in large bowl to blend. Let pear mixture stand 15 minutes.
Transfer pear mixture to 13 x 9 x 2-inch baking dish. Sprinkle topping over pears. Bake until juices bubble thickly, about 30 minutes. Let stand 10 minutes. Serve warm with sour cream.
6 to 8 servings
Excerpted from The Flavors of Bon Appetit 2000 by The Editors of Bon Appetit Copyright© 2000 by The Editors of Bon Appetit. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.