This dessert is great recipe to keep on hand for exchanging the fruit for whatever is ripe and seasonal!
10 ripe bartlett pears
Juice of 1 orange
1/2 – 3/4 cup sugar
2 cups flour
3 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Zest of one lemon
Zest of one orange
1 1/4 cup cold buttermilk
4 fluid oz olive oil
2 tbsp sugar in the raw for dusting tops
1-cup heavy cream or crème fraiche
1. For the filling, peel and cut the pear into quarters. Toss in the sugar and orange juice, let macerate and then begin the crumble topping.
2. Sift all dry ingredients together. Add in the zests and loosely combine the liquids with the dry ingredients. Mix until just incorporated.
3. Find a baking dish about 12×9 and fill the bottom with pears. With a spoon create large dollops with the topping, measuring about 1 inch apart. Bake at 325 degrees Fahrenheit for about 25-30 minutes until nice and golden brown. Once finished you can top with cold cream or crème fraiche and serve.