This Easy Pear Ginger Crumble Is Made From Leftover Cupcakes

Cupcakes aren’t the most common leftover (for obvious reasons), but when your cupcakes outnumber your frosting mix, or a few came out less than picture-worthy, there’s still a chance for revival. 

We’ve given a second life to ginger cupcakes by making them a crunchy, flavorful dessert topping that adds a fun texture element to this pear ginger crumble.

While we love a clever way to utilize leftovers, you can also use store-bought ginger or pumpkin spice cupcakes, or simply whip up a boxed cake mix and forgo the frosting. This pear ginger crumble is easy to make, and it’s semi-homemade. 

Whether you’re crumbling this dessert topping on ice cream, cheesecake or yogurt, you can taste the difference real dairy from family-owned farms makes.

Looking for more desserts? Other delicious options include:

• No-Bake Lemon Curd Cheesecake Bars

• Strawberry and Basil Ice Cream

• Lemon and Brown Sugar Ice Cream

• Raspberry and Lemon-Curd Parfait

• Tart Cheesecake Tart 

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Pear Ginger Crumble
Start to finish: 55 minutes
Impresses: 6

Ingredients
3 pounds Bartlett pears
¼ cup sugar
¼ cup honey
¼ cup flour
2 teaspoons cinnamon
4 unfrosted ginger or pumpkin spice cupcakes (scrape the frosting off store-bought cupcakes or make a box cake mix)
½ cup slivered almonds
Vanilla ice cream, for serving (optional) 

Method
Heat oven to 400 F and butter an 8-by-8, or equivalent size, baking dish and line a baking sheet with parchment paper. Set aside. 

Wash and peel pears. Slice around the core and dice each quarter into 1-inch chunks. In a large bowl, mix diced pears, sugar, honey, flour and cinnamon. Toss to combine before pouring into buttered dish.  

Crumble leftover cupcakes onto the parchment-lined sheet pan and sprinkle with almonds. Toss to combine.  

Place both pans in oven and bake 10 minutes, stirring the cupcake mixture halfway through to toast the almonds and dry out the cupcakes slightly.

Remove both pans at the 10-minute mark. Top pears with the pear ginger crumble and return baking dish to oven. Bake the remaining 20–25 minutes, or until the top is golden.

Let cool 10 minutes before serving the pear ginger crumble warm with a scoop of vanilla ice cream.