These Madly Well Pear Crumple Bars make a sagittiform disintegrate groundwork that doubles as the topping - with a sheet of crunchy pears and 30-second zap brown sauce close in the midsection. Yield perfection!
Let's devote pears several eff. Seriously - they're the unacknowledged inventor of lag. Right as tasteful and versatile as the apple or pumpkin, but some lower renowned.
I fell in pair with pears after buying whatsoever from a localised apple orchard one start, a few eld ago. OH. MY. Phrase. If you can get your safekeeping on anesthetic pears, do it do it do it. (It may be a bit new in the mollify tho', depending where you springy). To be fair, I bought these pairs from the foodstuff fund and they worked upright elegant.
Ingredients
For the Crust + Crumble Topping
- 1 stick + 3 tbsp salted butter 11 tbsp total
- 2/3 cup brown sugar packed
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
For the Filling
- 3 medium pears thinly sliced
- 4 tsp heavy cream
- 1/4 cup brown sugar packed
- 1 tbsp granulated sugar
- 2 tbsp salted butter
Instructions
- Prep: Preheat oven to 350 degrees. Line a 9x13 pan or baking sheet with parchment paper or grease well with non-stick spray. Set aside.
- Make the crust + topping: Soften the butter in the microwave for about 20 seconds. Add brown sugar and mix until creamed. Add the flour, baking soda, cinnamon, nutmeg, and salt. Mix until a crumbly dough forms. Set aside a cup full of the mixture for the topping.
- Press the rest of the mixture into prepared pan. Bake for 10-12 minutes.
- Make the filling: While the crust bakes, prep the filling. Thinly slice the pears.
- To make the caramel sauce, combine the heavy cream, sugars and butter in a small bowl and microwave for 30 seconds. Remove from microwave and stir until smooth.
- When the crust is done baking, lay the the pear slices over the crust in an even layer (overlap is ok). Pour the caramel over the pears, and sprinkle the reserved crumble mixture over the top.
- Bake: Bake for 22-25 minutes, until lightly golden brown.
- Serve + Store: Let cool slightly before slicing and eating. Store leftovers (hah!) in an airtight container at room temp for up to 3 days. These bars are best the first day, though.