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
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