Host of Top Chef Masters
and America's Next Great Restaurant Curtis Stone
repurposes a fiber-packed breakfast cereal as a wholesome fall dessert, combining juicy pears and a crunchy sweet-tooth-satisfying topping. The Australian chef/author advocates the health benefits of cooking with whole grains. "To add texture and flavor, integrate different kinds of whole grains throughout your meals," Stone says. "Quinoa, whole grain oats, and barley introduce new flavors and colors, making your meal more exciting."
For the crumb topping:
3/4 c. all-purpose flour
1/4 c. granulated sugar
Pinch of salt
1 stick (8 tbsp.) chilled unsalted butter, cut into small pieces
1 1⁄4 c. Post Great Grains Cranberry Almond Crunch cereal
For the fruit filling:
3 tbsp. granulated sugar
1 tsp. all-purpose flour
Pinch of salt
1⁄2 vanilla bean, split lengthwise
2 1⁄2 lbs. (about 5) medium Anjou or Bosc pears, peeled, each cut into 8 wedges, cores and stems removed
Plain yogurt or vanilla ice cream
To make the crumb topping: Preheat the oven to 350 degrees. Whisk the flour, sugar and salt in a medium-size bowl to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Carefully mix in the cereal. Set aside.
To make the fruit filling: Whisk the sugar, flour and salt in an 8-inch square baking dish to blend. Scrape the seeds from the vanilla bean into the sugar mixture. Whisk to blend the vanilla seeds into the sugar. Add the pears and toss to coat. Arrange the mixture evenly in the dish. Sprinkle the crumb topping evenly over the pear mixture. Bake for 1 hour, or until the fruit is tender and the topping is golden brown. Allow the crumble to cool for 10 minutes. Spoon the crumble into bowls and serve warm with yogurt or ice cream.
Makes 8 servings