Last week, D came home from a doc’s visit and put some papers in front of me. The doctor had put him on a restricted fat and calorie diet, 2000 calories and 40 g of fat a day. Y’all will forgive me if I ain’t doing the happy dance, but there’s no sense in whining about what is and to be honest I could stand to lose a few pounds. Right, there’s baking to be done and I ain’t gonna let this stand in the way of tasty food! Master Baker has declared cinnamon is the thing to use, and I give you the Cinnamon Pear Crumble. Its really simple, the crumble recipe is from Ellie Krieger (which shouldn’t surprise anybody) and the chocolate and cinnamon is my addition. Y’all would not believe the difference the chocolate makes. It turned it from a regular crumble to something I’ve been eating non stop.



Pear Cinnamon Crumble With Dark Chocolate

The topping
1/4 c. oat flour or whole wheat flour
2/3 c. old fashioned rolled oats
1/2 c. firmly packed brown sugar
1 tsp. ground cinnamon
1/8 tsp. salt
1/4 c. canola oil
6 oz. bittersweet chocolate

For the filling
3 lbs. firm but ripe pears, peeled, cored, and cut into 1/4 inch thick slices
1 tbls. fresh lemon juice
1 tbls. cinnamon
2 tbls. granulated sugar

Preheat the oven to 375 F.
Combine the topping ingredients is a medium bowl and work them together with a fork or your fingertips until uniformly moistened.
To make the filling, combine the pear slices, lemon juice, and cinnamon in a large bowl. Add the granulated sugar and toss to blend.
To assemble, coat an 8 inch square baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping evenly over the pears. Bake the crumble until the pears are fork tender and the topping is golden brown, about 40 minutes. Let cool while you melt the dark chocolate, and pour the chocolate into a small pastry bag or sandwich bag with a clipped tip. Pipe the chocolate over the crumble.