So, we don’t really serve “crumble” in the Middle East, but as someone born and raised in the Midwest, we ate them a lot for dessert. We would go to the orchard in the fall, collect bushels of apples, and then come home to make a crumble. I wanted to make a Middle Eastern version. I wanted to stay away from the typical rose water and orange blossom water. I saw someone once poach pears with cardamom – aha! Perfect – combine pears with cardamom for the perfect Middle Eastern crumble! The white chocolate was a random addition, but it works. You can omit it if you don’t have any on hand.
I have made this quite a few times since my first attempt – and it always turns out great, and is always a big hit. I have put them in individual mini crocks, and also in a large pyrex pan. You should estimate at least 1 pear per person when making this. This recipe serves 4.