Carrie Fehr

Kitchen Garden Food

Tag: Crystallized Ginger

Pear Ginger Crumble

Pear Ginger Crumble PhotoThis wonderful crumble, fragrant with pears, is perfect for the cooler days of fall when I crave a little comfort of a warm treat.  Oats, almonds and crystallized ginger give this crumb topping its flavor, along with the extra virgin olive oil.  It tastes amazing when still warm from the oven with a scoop of vanilla ice cream on top.



1 cup oats

¼ cup flour

1/3 cup brown sugar

1/3 cup almonds, chopped

1 teaspoon cinnamon

1/8  cup crystallized ginger, chopped

½ teaspoon salt

1/3 cup extra virgin olive oil


8 ripe Bartlett pears (about 4 pounds), cut into 2” chunks

½ lemon, juiced

¼ cup sugar


Preheat oven to 350°F.

Topping:  Combine oats, flour, brown sugar, almonds, cinnamon, crystallized ginger and salt in a medium bowl. Drizzle with olive oil and stir until evenly moist.

Filling:  Combine pears, lemon juice and sugar in a large bowl and mix well. Transfer the mixture to a 9-by-13-inch baking dish. Sprinkle the topping over the pears.

Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes.

Chai Spice Cookies

Photo Chai Spice Cookie

A special blend of cinnamon, ginger, cardamom, cloves, and white pepper, along with tiny flecks of crystallized ginger is what gives these soft and chewy, chai-spice cookies their unique flavor.

Chai-Spice Cookies


2 cups unbleached all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼  teaspoon ground cardamom

¼  teaspoon ground cloves

¼ teaspoon white pepper

¼ teaspoon salt

8 tablespoons (1 stick) unsalted butter, melted

¼ cup molasses

½ cup sugar

1/3 cup packed brown sugar

1 large egg

¼ cup crystallized ginger, diced

About ½ cup granulated sugar for rolling


Preheat the oven to 350°F.

Combine flour, baking soda, ground ginger, cinnamon, cardamom, cloves, white pepper, and salt in a medium bowl.

Combine melted butter, molasses, brown sugar, and egg in a large bowl and mix thoroughly. Add the flour mixture and diced crystallized ginger and stir until incorporated. The dough will be soft.

Using an ice cream scoop, form the dough into 2-inch balls. Roll the balls in sugar and place them on a parchment-lined cookie sheet. Press dough ball gently with two fingers. Bake for 10 to 12 minutes.  Remove from pan to a cooling rack.