Pomegranate and Pear Crumble Cups Recipe for Fall Desserts

• 4 Bartlett pears, peeled and cubed
• 3 tablespoons granulated sugar
• 1/2 tablespoons whole wheat pastry flour
• 1/8 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cardamom
• 3/4 cup pomegranate arils, from 1 large pomegranate

Crumble

• 2/3 cup oats
• 1/3 cup loosely packed brown sugar
• 1/3 cup crumbled gingersnap cookies
• 1/4 cup whole wheat pastry flour
• 1/2 teaspoon ground cinnamon
• pinch cardamom
• 1/2 stick, 1/4 cup softened unsalted butter
• 1 teaspoon vanilla extract

• Preheat the oven to 375°F (190°C).
• In a large bowl, toss the pear cubes with the granulated sugar, whole wheat pastry flour, cinnamon and cardamom. When evenly coated, fold in the pomegranate arils and let the mixture sit while you prepare the crumble.
• For the crumble, combine oats, brown sugar, crumbled gingersnaps, flour, cardamom and cinnamon. Add the softened butter and vanilla, then mix with a fork or your hands until the mixture clumps together.
• Spray four ramekins with nonstick spray. Divide the pear and pomegranate mixture evenly among the ramekins, then top each with an even layer of the crumble. Bake for 25–30 minutes, until the topping is golden and crisp. Serve hot, topped with ice cream if you like, and garnish with extra pomegranate arils.