Air Fryer Pear-Ginger Crumble
Back to Recipes & MoreIngredients
- ¼ cup (35 g) hazelnuts, lightly toasted
- ¼ cup (29 g) slivered almonds, lightly toasted
- 1 cup (88 g) large flaked oats
- ½ cup (108 g) Redpath® Golden Yellow Sugar, packed
- ⅓ cup (42 g) all-purpose flour
- ½ tsp (1 g) ground ginger
- ¼ (2 g) salt
- ⅓ cup (76 g) butter, melted
- 3 cups (675 g) pears, firm but ripe (Bartlett, Anjou), washed and dried
- 1 tbsp (15 ml) lemon juice, preferably freshly squeezed (see Chef’s Tips)
- 2 tsp (10 ml) pure vanilla extract
- 2 tbsp (27 g) Redpath® Golden Yellow Sugar, packed
- 1 tbsp (6 g) ginger root, finely grated
- 2 tsp (4 g) lemon zest, finely grated
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground cardamom
- ½ tsp (2 g) ground cinnamon
- ¼ tsp (2 g) salt
- ¼ tsp (1 g) ground nutmeg
Equipment
Air fryer
Ramekins (6 oz) x 4
Scale OR dry measuring cups
Measuring spoons
Chef’s knife
Cutting board
Medium bowl
Rubber spatula OR wooden spoon x 2
Large bowl
Aluminum foil
Wire cooling rack
Instructions
Step 1
Lightly grease the bottom and sides of four 6oz ramekins with butter. Set aside.
Step 2
Preheat the air fryer to 350°F (177°C).
Step 3
Using a sharp chef’s knife, roughly chop the lightly toasted hazelnuts and add them to a medium bowl. Add in the toasted slivered almonds.
Step 4
Add oats, Redpath® Golden Yellow Sugar, flour, ground ginger, and salt to the bowl and mix until thoroughly combined. Stir in the melted butter until the dry ingredients are well coated. Place bowl into the fridge to chill.
Step 1
Dice pears evenly into ¼- to ½-inch cubes. Place into a large bowl and toss with lemon juice and vanilla extract until well combined.
Step 2
Sprinkle in Redpath® Golden Yellow Sugar, grated ginger, lemon zest, ground ginger, cardamom, cinnamon, salt, and nutmeg. With a large spatula, mix the pears with the sugar mixture until all the fruit is coated.
Step 3
Using a sharp chef’s knife, roughly chop the lightly toasted hazelnuts and add them to a medium bowl. Add in the toasted slivered almonds.
Step 4
Divide the pears evenly amongst the prepared ramekins. Cover with foil and place them into the air fryer. Bake for 15–20 minutes or until the pears are tender (a knife can slide easily through). Divide and evenly top each ramekin with the crumble topping, keeping parts of the topping in small clumps for added texture. Place ramekins back into the air fryer and bake for another 5 minutes or until the crumble is crisp and golden brown. Remove ramekins from the air fryer and place onto a wire cooling rack to slightly cool before serving; 10 minutes.
