Lidia Bastianich features a good recipe for cookie crumbles at her Lidia's Italy website and her recipe for pear crumble is highly rated by reviewers at Kitchen Daily. Two 9-inch springform pans are needed to make cookie crumbles, which makes 12 servings. Pear crumble bakes in a 3-quart baking dish.
Prepare the springform pans for cookie crumbles by assembling them and generously greasing the bottom and sides of the pans with butter. Coarsely chop 1 3/4 cups whole unblanched almonds, and mix them with 1 cup plus 3 tablespoons all-purpose flour, 1 cup sugar and 1/4 teaspoon salt. Beat 3 egg yolks slightly, and blend them into the dry ingredients with a fork. Stir in 1/2 cup miniature chocolate chips, and drizzle 6 tablespoons heavy cream into the batter, mixing to moisten. Divide the nut mixture between both pans, and bake until brown.
Pear crumble is a fruit dessert that is perfect for colder seasons. Lidia's version requires soaking 1 cup dried cherries in 1/4 cup brandy for 15 minutes, and then combining the cherries with 6 Bosch pears cut into chunks, 3/4 cup granulated sugar, grated lemon zest and the juice of one lemon. Spread the fruit mixture into the prepared baking dish, and top with a dry mixture that includes oats, almonds, brown sugar and flour.