Sunday, September 21, 2014

What Sundays in September Are For: Pear Ginger Crumble


Sundays in September are for taking the long way, for taking a backroad, and for finding yourself nearly blinded by the brilliance of the aspen trees dotting the landscape. For stopping the car to stand beneath a grove and look up at the leaves, winking like a million gold coins against a bluebird sky. For whispering thanks to no one in particular. For wishing, fleetingly, that you could bottle up the color like paint in a small vial and keep it on a shelf where you can see it every day. For being grateful that you can't.

Sundays in September are for being out of doors, on a trail, or a riverbank. For absorbing the last of summer's mellow warmth, for scrambling over outcroppings of sandstone, and for resting for a moment in the shadow of a juniper tree. 

Sundays in September are for spending a long afternoon engaged in solitude and self-nourishment, for reading or perhaps baking something with the warming spiciness of ginger and just a hint of sweetness, like this pear ginger crumble.


Sundays in September are for savoring your pear ginger crumble at your kitchen table, listening to some of your favorite music. For feeling a little bit melancholy as the sun bids the afternoon farewell, signaling the end of a picture perfect autumn day. For slowing down. For stillness. For reverence.


Pear Ginger Crumble

IngredientsAbout 4 cups ripe pears, thinly sliced
Juice of half a lemon
1/2 tbsp pumpkin pie spice blend (mix of ginger, nutmeg, cinnamon, and clove)
1-2 tbsp honey or maple syrup1 tsp fresh ginger, minced
1/2 tsp vanilla extract2 cups almond meal
1/3 cup walnuts, chopped
1/2 cup melted coconut oil, butter, or ghee
Crème fraîche (optional, for garnish)

To Make:Preheat your oven to 385 degrees. Grease an 8x8 in square pan with coconut oil, butter, or ghee. Add the sliced pears, lemon juice, pumpkin pie spice blend, honey, ginger, and vanilla extract to the pan. Stir gently until the pears are coated nicely in the other ingredients. In a separate bowl, combine the almond meal, walnuts, and melted coconut butter and stir until the almond meal is just a little bit crumbly. Spoon the almond meal mixture into the pan on top of the pear slices in an even layer. Bake for about 25 minutes or until the top turns golden brown. Serve warm with a dollop of crème fraîche and another sprinkling of pumpkin pie spice blend.

To Listen:
Call Me In The Afternoon // Half Moon Run
Cherry Wine // Hozier
Beautiful Girl // William Fitzsimmons
Medicine // Daughter
Poison & Wine // The Civil Wars
Wide Eyes // Local Natives
Bloom // The Paper Kites
Ooh Child // Beth Orton

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