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ASIAN PEAR & APPLE CRISP WITH MAPLE ROSEMARY CRUMBLE.

Asian pear and apple crisp with an herbaceous maple rosemary oat crumble on top.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes

Ingredients
  

Filling

  • 3 medium apples such as Fuji or Granny Smith
  • 2 medium Asian pears
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup sugar
  • 1/4 teaspoon sea salt
  • 2 tablespoons butter, diced

Crumble

  • 1 cup rolled oats, whole
  • 1/2 cup rolled oats, ground to flour in a blender, food processor, or spice/coffee grinder
  • 1/2 teaspoon sea salt
  • 1/4 cup sugar
  • 1 tablespoon coarsely chopped fresh rosemary leaves
  • 3 tablespoons maple syrup
  • 3 tablespoons olive oil

Instructions
 

Make the filling.

  • Preheat the oven to 375°F. Butter one 9-inch pie pan or 4 .25-quart mini cocottes, and set aside.
  • Wash and core the apples and Asian pears, then slice into 1-inch chunks and place in a large bowl.
  • Sprinkle the cornstarch, sugar, salt, and diced butter evenly over the top. Toss to combine, distributing the cornstarch and incorporating all ingredients.
  • Transfer prepared fruit into a 9-inch round pie pan or distribute evenly between 4 .25-quart mini cocottes (as pictured here).

Make the crumble.

  • In a large bowl, combine the oats, salt, sugar, and rosemary and incorporate with a fork.
  • In a small bowl, whisk together the maple syrup and oil. Pour into the dry mixture, and use a silicone spatula to integrate until you have a crumbly dough.
  • Crumble the mixture evenly over the top of the fruit.

Bake the crumble.

  • Loosely cover in foil (don't seal completely, so it can breathe) and bake for 45 to 50 minutes, until the fruit is steaming. Remove the foil and cook for another 20 to 30 minutes, until the topping is crisp and golden brown.
  • Remove from the oven and let the crumble cool on a wire rack for at least 20 minutes. Serve as is, or topped with yogurt or ice cream of choice.