RECIPE: Rum + Pecan Pear Crumble Stacks
'Tis the season to be cozy and stuff your bellies with comforting goodies! I'm a big fan of a fruit forward dessert and the colder months give you all the excuses you don't really even need (let's be honest) to drizzle everything with sticky, choclatey, indulgent goodness. This recipe hits all of those marks: rum and pecan pear crumble stacks.
Rum and Pecan Stacked Pear Crumble
5 pears (choose different kinds to have a combo of colors)
1.5 cups rolled oats
1.5 cups pecans
¼ tsp vanilla powder (or 1stp vanilla extract)
½ cup real maple syrup (get the good stuff!)
¼ cup coconut oil, melted
2 pinches salt
1 tsp ground star anise
1. Cut a little slice of the bottom of the pears to make it flat so they stand. Then cut the pears width-wise in thick slices, maybe 3-5 slices per pear max. Slices should be thick, otherwise they’ll fall apart when they bake. Set cut pears aside.
2. In a food processor add all of the other ingredients and pulse until you get a bit of a chunky paste, about 1 minute. Paste should be chunky and not butter. Taste for seasoning and add more salt or maple syrup if needed.
3. Preheat the oven to 375F, remove the top rack, and prepare a tray with parchment paper.
4. Start stacking the crumble on the baking sheet by layering pear, then the pecan crumble, until you finish it all. If you have leftover pecan crumble, just put it on the tray to bake (it’ll get crunchy and delicious). Carefully transfer baking sheet with the pears to the oven and bake for 40-45 minutes until pears are golden brown and cooked.
5. You can brush with the pears with extra coconut oil if you want to add a little shine.
Serve with ice cream, cream, or melted chocolate and enjoy!