PEAR & GINGER CRUMBLE
Filling In large bowl, gently toss together pears, brown sugar, ginger, orange zest, orange juice, flour, ginger, cinnamon and nutmeg. Arrange in 8-inch square baking dish. Dollop 2 tbsp of the dulce de leche over pears.
Topping In separate bowl, stir together oats, flour, brown sugar, cinnamon and ginger. Using fingers, rub in butter until mixture resembles coarse meal; sprinkle over filling.
Bake in 425°F oven until topping is light gold and filling is bubbly, 20 to 25 minutes.
Broil until topping is deep gold, 1 to 2 minutes. Serve warm with remaining dulce de leche on the side.
about 375 cal, 5 g pro, 12 g total fat (7 g sat. fat),65 g carb (6 g dietary fibre, 38 g sugar), 32 mg chol, 106 mg sodium, 434 mg potassium. % RDI: 10% calcium, 13% iron, 8% vit A, 18% vit C, 8% folate.
MAKES 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 40 MINUTES
TEST KITCHEN TIP
Choose firm pear varieties that hold their shape when cooked, such as Anjou, Bosc or Forelle.