Oh my. Peanut butter and Nutella better move aside to make some room in the pantry because cookie butter has officially arrived in this house. My spoons better get ready because now there is another treat to devour straight from the jar. My jeans should also probably prepare because my hips are going to be testing their strength.
The idea of processing cookies into a paste that can be spread on things is a genius conception. It’s up there with the invention penicillin, removable parts, and the Internet. But Al Gore had nothing to do with this great dessert (poor Al Gore will never live that down no mater how much he talks about global warming).
Here is another great idea: making individual pear crumbles right on top of pear halves. Another even greater idea: incorporating cookie butter into an individual pear crisp. The topping is crisp, sweet, and full of cookie butter deliciousness. The pears are tender and sweet. And it’s all done within 25 minutes.
The best idea: eating this for breakfast, lunch, or dinner.
INDIVIDUAL PEAR AND BISCOFF CRUMBLE
Adapted from Country Cleaver
4 firm red pears
2/3 cup all purpose flour
2/3 cup oats
1/3 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons butter, cut into small pieces
4 tablespoons Biscoff spread/cookie butter
Preheat oven to 400°F.
Slice the pears in half. Remove the stems and seeds. Slice a small piece on the outside of each pear half so it will sit flat. Layer pear slices on a baking sheet lined with parchment paper.
In a small bowl combine flour, oats, brown sugar, salt, and cinnamon. Cut in butter until incorporated. Mix in Biscoff spread. The topping should stick together mostly but still crumble. Evenly distributed crumble among the pear halves. Bake for 15-20 minutes, until the crumble is golden brown and the pears are tender.
Makes 4 individual pear crumbles.