Pear Crumble with shredded parsnips and toasted hazelnuts is an easy fall dessert recipe that is similar to a cobbler, crisp, or pie.
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Pear Crumble with Parsnips and Hazelnuts

Pear Crumble with shredded parsnips and toasted hazelnuts is an easy fall dessert recipe that is similar to a cobbler, crisp, or pie.
Course Dessert
Cuisine American
Keyword pear crumble
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 638kcal
Author Krissy Allori

Ingredients

Crumble Topping::

  • 1 cup flour
  • 1 cup brown sugar
  • 1 cup salted butter cold, cubed
  • 1 cup raw hazelnuts lightly toasted
  • 2 teaspoons pumpkin pie spice

Pear Parsnip Filling:

  • 5 pears peeled, cored, and cubed
  • 4 medium parsnips peeled, and grated (about 6 cups grated)
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons pumpkin pie spice

Instructions

  • Preheat oven to 350ºF. To toast hazelnuts, place in a single layer in a baking dish and place in oven while its pre-heating. You'll know when they're done because you can smell them and they'll start to turn golden brown. Toasting should only take 5-10 minutes. Once you remove them from the oven, rub as much of the skin off as you can.
  • Pulse crumble topping ingredients in a food processor until a coarse crumb forms. Set aside. Combine filling ingredients in a medium bowl until well blended. Spread filling in a 9” x 13” baking dish.
  • Top with crumble. Place on middle oven rack and bake 30 to 40 minutes until cooked through and crumble is browned.
  • Serve warm with whipped cream, crème fraîche or ice cream.

Nutrition

Calories: 638kcal | Carbohydrates: 87g | Protein: 6g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 224mg | Potassium: 600mg | Fiber: 9g | Sugar: 55g | Vitamin A: 737IU | Vitamin C: 20mg | Calcium: 105mg | Iron: 3mg