Pear & Pecan Crumb Bars

pear crumb cake 2

After being gone for a few months of blogging, I’m back! not like i’ll have a new post every week back, but i’ll aim for at least 2 a month and hopefully be able to keep adding more from there.Β 

If you enjoy most of my blog posts, you should follow me on Instagram @Theamanda.lassiter & like my facebook page: facebook.com/driven2eat

Were a few weeks shy of the official start of pear season, but so far many of the pears I’ve eaten have been fantastic! A nice fresh pear on it’s own cut up makes a great snack therefore, I don’t do too much with pears in recipes. I picked up a few pears that were a little unripe for my liking. They had a very starchy mouth feel & very little natural sweetness. To be fair, the pears weren’t pleasant to eat and I didn’t want to just throw them out. It took me two (2) days to think of how I could utilize the pears without wasting them. A few ideas that came to mind: infusing them in vodka, poaching them for a salad, or even blending them up for a smoothie…All basic ideas. I was pondering all this over a cup of coffee when a major sweet tooth & hunger craving hit me. I thought, what pairs well with coffee? Suddenly I thought about coffee shops and some of the menu items they offer. Soon after, the idea of coffee cake (duh) came to mind. Just like that, I played around with a few ideas & took the concept of a (apple) crisp and substituted pears, added more flour and some nuts, resulting in what I am calling a crumb cake (bars).

These are get them out of the house right now bars (They’re that good). This recipe is composed of three (3) parts: Shortbread crust on the bottom, cinnamon poached pears in the center, and a nut crumble on top make the perfect dessert for your coffee, day & night! Don’t be afraid to top with ice cream or drizzle with caramel sauce, I wont judge! πŸ˜‰

pear crumb cake 3

Mise en Place:

For the Crust:

-1/2 Cup Unsalted Butter, Softened

-1/4 Cup AP Flour

-1/4 Cup Granulated Sugar

-1/2 Cup Pecans, Chopped

-1/4 Teaspoon Salt

For the filling:

-3 Pears, Peeled & Diced Small

-2 Tablespoons Granulated Sugar

-1/4 Teaspoon Cinnamon

For the Topping:

-1/2 Cup Unsalted Butter, Softened

-1/2 Cup Granulated Sugar

-1 Cup AP Flour

-1 Teaspoon Cinnamon

-1 Cup Chopped Pecans

-1/4 Teaspoon Salt

pear crumb cake 4

Method of Prep:

-Spray a 9×9 pan (I used a bread pan instead for a thicker, pie like crust on my bars). Preheat over to 350.

-Using the paddle attachment in your mixer, begin creaming your butter & sugar. Slowly add in the flour, salt and pecans. Press the crust into your pan and bake in the oven for 15 minutes.

-While crust is baking, start on the filling. Add diced pears into a medium sauce pan. Cover with water. Cook over medium heat and bring to a boil. Boil for 5 minutes or until pears become translucent. Drain well.

-Next, start the topping. Cream the butter & sugar. Slowly add in the rest of the ingredients. The mixture should become crumbly.

-Take drained pears and add them into a mixing bowl. Add in cinnamon & sugar. Stir well.

-Remove crust from the oven. Carefully add pears (try to avoid getting extra liquid from the pears onto the crust).

-Add crumb topping. Bake for an additional 22-25 minutes or until the topping becomes golden brown.

-Cool completely in pan before slicing. (*Freeze up to 3 months if needed)

Enjoy!

pear crumb cake

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Published by

Driven2Eat

Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 photo journalist and writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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