Pomegranate and Pear Crumble Cups Recipe

• 4 Bartlett pears, peeled and cubed
• 3 tablespoons granulated sugar
• 1/2 tablespoon whole wheat pastry flour
• 1/8 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 3/4 cup pomegranate arils, about 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 cinnamon
• pinch cardamom
• 1/2 stick, about 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 until evenly coated. Gently fold in the pomegranate arils and let the mixture rest 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 forms clumps.
• Spray four ramekins with nonstick spray. Divide the pear and pomegranate mixture evenly among them, then top each with an even layer of the crumble. Bake for 25–30 minutes, or until the crumble is golden and the fruit is bubbling. Serve warm, topped with ice cream if you like, and garnish with extra pomegranate arils.