You need this crumble.
It’s crunchy. It’s mildly sweet. It’s lightly spiced, it’s perfect for fall. It’s quick, and guess what? It works well for breakfast, too! Don’t give me that look. Oats are a breakfast food. It’s justifiable.
Pompous foodie warning: this recipe uses whole cardamom pods. I can never forget that episode of Chopped where one of the judges chastises a chef for including whole cardamom, which (gasp) could have been chomped down upon whole and ruined his palate for the entire month of June.
In our household, dishes are often studded with pimento pearls or adorned with shrub-sized thyme. Rosemary driftwood washes up on the shores of our soup, and bay leaves bob like delicious flotsam. If you’re disturbed by whole spices appearing in your food, and possibly your mouth, by all means use a pinch or two of ground cardamom instead.
Pear Crumble with Cardamom and Ginger
1 ripe pear
1/2 tsp ground ginger
3 cardamom pods
1/2 cup oat flour (made by blending oats until fine)
1/2 cup rolled oats
1/4 cup raw sugar
1/4 cup Earth Balance or coconut oil
1/4 cup walnuts (optional)
- Chop the pear and place in a lightly greased loaf pan. Sprinkle with the ginger and dot in the cardomom pods.
- In a medium bowl, combine the oat flour, oats, sugar, and fat and mix with fingers until well combined.
- Add walnuts to the oat mixture and combine.
- Top the pear with the oat mixture and bake for 25-30 minutes, or until golden brown on the top.
- Enjoy warm, at any time of the day.