This blueberry and pear crumble combines the cosy flavours of fall with the vibrant bursts of late summer. Rustic, delicious and so easy to make, this dessert is perfect all year round.
113gunsalted butter, grated and chilled (1 stick / 4oz / ½ cup)
¼cuproughly chopped pecans (30g / 1oz)
FOR THE FRUIT FILLING
5medium pears (Bartlett are perfect)
⅓cupmaple syrup(80ml)
1tablespoonwater
1teaspoonground cinnamon
½teaspoonground ginger
½teaspoonground cardamom
2cupsblueberries (fresh or frozen)(300g / 10.5oz)
TO SERVE
vanilla ice cream, yoghurt or warm runny custard (creme anglaise)
For best results, always weigh ingredients where a weight is provided
Equipment
Oven safe skillet (optional) or saucepan
9 inch pie dish
Medium mixing bowl
Instructions
Preheat the oven to 180C (160C fan) / 350F.
FOR THE CRUMBLE: In a medium bowl, combine the oats, flour and brown sugar.
Add the grated butter. Use your fingers to mix and press it all together until well combined and clumping (notes 3). Place in the fridge.
FOR THE FRUIT FILLING: Peel the pears. Cut them into quarter wedges. Cut the core away from each wedge and discard. Cut each wedge into 3 pieces just over 1cm wide (you will get 12 thin wedges of pear from each pear).
In a 9 inch oven-safe saute pan or skillet (or just in a large saucepan), combine the pears, maple syrup, water, cinnamon and cardamom and stir to combine.
Place over medium heat. Once the liquid starts to simmer, cook the mixture for about 5 minutes until the pears begin to soften. Stir from time to time.
If using a saucepan, transfer the pear mixture and juice to a 9 inch pie dish. If using a skillet, leave the pears in there and continue.
Add the blueberries over the top of the pears.
Scatter the crumble mixture evenly over the top of the fruit.
Bake for around 45 minutes until golden on top and bubbling at the sides.
Serve it with cream, ice cream or creme anglaise.
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Notes
Weighing ingredients: For best results, you should always weigh ingredients where a weight is the first measurement given. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – test for doneness 5-8 minutes before the recipe suggests
Streusel: The streusel mix should be well dispersed and creating small clumps but don’t take it so far that you have a dough.
Pears: Feel free to swap the pears for apples (a mixture is great as well). Many pears will work but Bartlett pears have a wonderful texture when baked. You can also use tinned pears but drain them first and skip the cooking in the saucepan part, moving straight to assembly.
Blueberries: Feel free to swap them for blackberries, strawberries or raspberries too.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.