Pear Hazelnut Crumble with Ginger

Crumble

1/2 cup all purpose flour
2/3 cup hazelnuts, toasted and husked
5 tablespoons (packed) dark brown sugar
3 tablespoons chilled unsalted butter, but into pieces
pinch of salt

Filling
4 firm but ripe pears, peeled, cored and cut into pieces
Juice from one lemon
Zest from one lemon
1/4 cup sugar
2 tablespoons minced crystallized ginger (skip if wanted but don’t add ground ginger)
1 tablespoon flour

Process all the ingredients for the crumble topping in a food processor until clumps form.

Mix together all ingredients for the pear filling and place in a buttered 9×9 glass baking dish. Cover the pears with the crumble topping. Bake in a 350 degree oven for 45 minutes until the pears are bubbly and the topping is a little browned. Serve warm with lightly whipped cream or vanilla ice cream.

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