Pear Crumble

2 Jul

When I visited MZ, it was supposed to be warm, but it turned suddenly cold. I remember thinking to myself that we needed something soul satisfying. I realised there were a few almost over ripe pears sitting on the counter, and so I made this very quick, very easy, very healthy (suprisingly) pear crumble. Its good just from the oven, warm and scenting the house with cinnamon. Its also pretty lovely the next morning, cold, from the fridge, with some half and half poured over, as a decadent breakfast.

Because the pears were over ripe, they were bursting with fruity sugars. I actually needed to add a few apples for tartness and to counter balance the pear sweetness. Be very light with the sugar here. You really dont need it.

You can use just about any fruit that is in season. Make sure the fruit is ripe to almost bursting – this will ensure a strongly scented and very sweet crumble. Its a wonderful way to use up fruits that you would otherwise not eat.

Serves 4 -6

  • 4 over ripe pears, peeled, cored and cubed
  • 2 apples (pink lady/blush), peeled, cored and cubed
  • Scant 1 tbsp brown sugar (if needed) – you could use honey instead for flavour
  • 1 tbsp lemon juice (or another fruit juice if you dont have lemon) or a tiny splash of vanilla essence
  • 1 – 2 tsp cinnamon
  • 1 tsp ginger
  • 1 – 2 tsp flour

Preheat oven to 175C.

Cube the pears and apples straight into a 7×11 baking pan. Mix together well and taste. If you need to up the sweetness, add sugar. Mix spices with juice and pour over. Sprinkle flour over the pan, and using a spoon mix in well. This will help thicken the juices while the crumble is baking. Mix well and leave to rest while you make the crumble.

  • 1 – 1 1/2 cup oatmeal
  • Scant 1/4 – 1/2 cup brown sugar
  • 1/4 – 1/2 cup cubed cold butter
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • handful of slivered almonds

In a clean bowl, toss together the oatmeal and sugar. Work the butter in with your hands, until the mixture resembles coarse meal. I tend to use the lower amount of sugar and butter, and then taste. If it needs to be sweeter, or the mixture needs to stick together more, I add where necessary. Add salt, cinnamon and almonds, and work together well. Taste and adjust seasonings.

Give the fruit mixture one last turn before sprinkling crumble over. Make sure you have an even layer over the entire pan.

Bake in oven for 45 minutes to an hour. You might want to cover the crumble topping with aluminum foil if it becomes too brown.

Serve with cold cream or half and half poured over, and warm up your soul 🙂

2 Responses to “Pear Crumble”

  1. Mariana July 2, 2010 at 8:24 am #

    Photos please … if you’re going to make me suffer this much I may as well have pictures to drool at. 🙂

    • delectableblog July 2, 2010 at 8:48 am #

      I made it for Mila ages ago … but will definitely take the next time I make one 😛

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