I forgot to take a picture of this before it was devoured, at a friend’s Christmas party!
- 8 pears, chopped
- 7 tbs Kerrygold butter
- 1/2 cup honey
- 1 tsp vanilla
- 1 tbs ground ginger
- 1/2 tsp cinnamon
- 15 oz can of pumpkin puree (I used 2.5 cups of fresh cooked pumpkin)
- 1/2 cup almond meal
- 1/4 cup brown sugar
- 1 cup walnuts, chopped
Preheat oven to 375. In a skillet, over medium, combine pears, 4 tbs butter, honey, vanilla, ginger and cinnnamon. Cook at least 10 minutes. Add pumpkin and cook 5 more minutes. Remove from heat.
Place almond meal, sugar, and remaining butter in a bowl, and combine with fingers until it resembles crumbles. Add walnuts, and stir to combine.
Spread the pumpkin mixture in a 13 x 9 pan and sprinkle with the crumble topping. Bake fore 40 – 50 minutes.