Well folks, it’s summer here in torrid AZ and what does that mean? Camping season – of course. Any chance I get you can find me hauled up in cooler weather, soaking up the pines. Since we try to get away from the heat quite a bit, I have found that prepping ahead for camping trips makes life a lot simpler. Cooking at the site can be inconvenient and messy. I don’t care if your tent camping or living A class, a little make ahead is always helpful.
This pear crumble recipe is simpler than putting on pants. You can make everything up to two days in advance and it’s ready to throw together when you get the urge for a little brekky or dessert pick me up. Perfect for all the sweet teeth in your life.
Happy trails.
Takes 20 min; Feeds 4
Ingredients and Method for Pear Filling
- 3 pears (I used Green Anjou), peeled and cubed
- Juice of 1 lemon
- Zest of half lemon
- 2 tbsp white sugar
- 1/2 tsp cinnamon
- 5-6 grates of fresh nutmeg
- 1 tbsp cornstarch
Combine all ingredients together in a bowl and mix well. You can make this up to 2 days in advance and allow it to marinate in the fridge.
Ingredients and Method for Crumble Topping and putting it together
- 1/2 oats
- 1/2 cup dark brown sugar
- 1/3 cup flour
- 1/2 stick cold salted butter, cubed + more for greasing
Combine oats, flour and sugar in a tupperware and keep until ready to cook.
Light your skottle to medium heat and allow cast iron/s* to get hot. Toss in a little butter and gently swirl around to grease the pan.
Add in pear mixture. Allow to cook for about 5 minutes or until bubbly and warmed through.
Top with crumble and dollop with cold butter cubes. Cover and cook for another 4-5 min until crumble is golden. Serve immediately.
*I made these in personal sized cast iron dishes. If you plan to use a larger dish your cooking times may vary slightly.
