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Pear & Apple Ginger Crumbles

Makes 6 servings

2 to 3 tablespoons of butter, for greasing the ramekins
½ pound firm apples, such as Granny Smith
½ pound medium-firm pears, such as Bartlett
1 cup brown sugar (divided use)
2 tablespoons cornstarch
1 teaspoon fresh lemon juice
½ teaspoon freshly grated ginger
1 cup instant oats
½ cup all-purpose flour
1 teaspoon sea salt
1 stick (½ cup) butter, softened
½ cup pecans, toasted and roughly chopped
Apple Brandy Sauce (recipe follows)

Preheat the oven to 375°F and grease 6 (4-ounce) ramekins. Put these on a foil- or parchment-lined cookie sheet and set aside.

Peel, core and chop your apples and pears into ½-inch pieces. Toss them with ½ cup brown sugar, cornstarch, lemon juice and ginger.

Make your crumble topping by mixing together either by hand or in a food processor: the oatmeal, fl our, ½ cup brown sugar, sea salt and butter. Mix until combined, then fold in the chopped pecans by hand—this way, you’ll have bigger pecan pieces throughout.

Divide the apple-pear mixture among the ramekins and top with a tablespoon or 2 of crumble topping. Bake for 45 minutes or until the top is brown and crispy. Serve warm with Apple Brandy Sauce drizzled on top.

Apple Brandy Sauce

3 tablespoons butter
⅓ cup brown sugar
½ cup cream
2 tablespoons apple brandy

Melt the butter and brown sugar over medium-low heat. Whisk in the cream, then the apple brandy. Serve right away, or make in advance and warm over very gentle heat.

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Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram

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