After years of cooking in restaurants and crafting dishes of increasing complexity, I truly get the most pleasure now from recipes as simple as this crumble. A crumble is everything that is good about winter – warm, ripe fruit, a nutty crumble topping and the contrast of cold cream or ice cream.
This crumble celebrates the natural sweetness of pears and the spiced topping is a mix of whatever nuts you may have in the cupboard. We had this for dessert a couple of nights ago and I have eaten it for breakfast since with some gorgeous Clevedon Valley buffalo milk yoghurt.
nutty pear crumble
- 4-5 sweet, ripe pears, cored, diced (I used Buerre Bosc pears)
- splash white wine
- 1 tsp vanilla extract
- 40g butter, unsalted, room temperature
- 2 tb (40ml) rice malt syrup or maple syrup
- 1/4c almond meal
- 1/4c oats (traditional or quick) or quinoa flakes
- 1/4c coconut flour
- 1/2c nuts (I used half pistachio, half pine nuts)
- 1/4c pumpkin or sunflowers seeds
- 1/4tsp ground cinnamon
- 1/4t salt
- 1/2 lemon, zest of
Place the diced pears in a saucepan and add a splash of wine and the vanilla. Cover with a lid and cook over medium heat until the wine starts to simmer. Remove the lid and continue cooking until wine has almost evaporated and the pears have softened. This should take only minutes. Pour into a baking dish. Cool to room temperature.
For the topping, place all the ingredients into a food processor and pulse until the mix comes together but some of the nuts and seeds are still in large pieces. Sprinkle the crumble evenly all over the pears and bake at 175’C for 20-25 mins until the topping is golden brown. Delicious served with good yoghurt, cream or ice cream. Serves 6.
Note: If you can’t find coconut flour, simply process some dried coconut until a fine powder. This recipe could also be made with apples but you may need to sweeten them if they are more tart than sweet. The topping is gluten free if using certified gluten free oats or quinoa flakes and would make lovely biscuits, I think.