Blood Orange & Maple Pear Crumble

Blood Orange & Maple Pear Crumble

INGREDIENTS

• 4 ripe & firm pears, cored and cut into 1/2" slices
• 3 tbsp, NEOO’s Aged Pure Maple Dark Balsamic
• 1 tbsp, date sugar
• 1 tbsp, cornstarch
• 1 lemon, zested
• ½ lemon, juiced
• 1 tsp, ground cinnamon, divided
• ¼ tsp, fine salt, divided
• 1 tsp, vanilla extract
• ¾ C, old-fashioned oats
• ½ C, all-purpose flour
• ¼ C, date sugar
• ⅓ C, chopped walnuts
• ⅓ C, NEOO’s Blood Orange Olive Oil
• Honey (for drizzling at the end)

METHOD

1. Preheat the oven to 375° F. Lightly coat an 8" square baking dish or a similar one with Blood Orange olive oil.
2. In the baking dish, toss the pears with the Maple Dark Balsamic, 1 tablespoon date sugar, cornstarch, lemon zest, lemon juice, ½ teaspoon cinnamon, ⅛ teaspoon salt, and vanilla. Spread into an even layer
3. In a medium bowl, combine the oats, flour, ¼ cup date sugar, walnuts, remaining cinnamon and salt.
4. Pour in the Blood orange olive oil and stir until the mixture is even moistened and forms small clumps. Scatter loosely over the pears.
5. Bake for 30-35 minutes or until the filling bubbles around the edges. The pears are tender when pierced and the top is golden. If the topping browns too quickly, cover it loosely with foil.
6. Remove from oven and drizzle honey on top as desired. Let to cool for about 10 minutes before serving warm.

NOTES

• We paired this with French Vanilla ice cream! It was so delicious!
• Feel free to add more honey if needed! We love the combination of tart and sweet flavors.