The secret to making a really good pear crumble is choosing good pears. Peel and core the apples and pears, and chop them into cubes. Soft and sweet fruit topped with a buttery crumble. Cover the fruit with the crumble mixture. Then you can scatter over the pumpkin seeds (or coconut flakes if you have! We went with custard, but a good quality vanilla ice cream is another perfect side to a comforting crumble. Made this and it was so scrumptious, I immediately made it again! 50g ground almond. This process will take a while, as you want to get the butter really fine and all mixed in. Add a sprinkle of coconut sugar on top for an extra crisp. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. However it is important that the pear is nice and ripe, as it will give the crumble plenty of flavour, but still firm so they can be sliced. The nutritional information provided is approximate and is calculated using online tools. Bring the fruit mixture to the boil and then reduce to a simmer. Reduce the heat until the mixture is simmering, cover and cook for 3–4 minutes, or until the pears are soft. That's why this recipe is so simple, because when you use ripe pears, that flavour is really all you need. Serve hot with a scoop of vanilla ice cream. 1 tsp dried ginger powder. ( Log Out / Then there is debate on whether the crumble should have oats in it, if you should precook the fruit and whether to include spices like cinnamon and ginger. Change ), You are commenting using your Google account. Put the chopped apples and pear in a baking dish and add the brown sugar and cinnamon and mix well. 1 tsp cinnamon. Fry for 1–2 minutes, then add the perry and bring to the boil. 3 tbsp pumpkin seed. Spread the apple and berry mixture into a baking dish and sprinkle the crumble over the fruit and bake in the oven for 35–40 minutes, or until golden and crunchy on top. The perfect crumble topping really is something that everyone should know how to make. About 7 minutes to read this article. This is a good recipe for kids to get involved with, as they will love getting their hands in the bowl and mixing up the crumble. In a medium bowl, combine the peeled and diced pear, the blueberries, the granulated sugar, all purpose-flour, lemon juice and cinnamon. You could also double the amount of crumble topping and then keep it in the fridge for up to a week to use in other fruit crumbles. Then into the oven for 20 mins to start cooking. For the crumble, place the oats, flour, sugar, cinnamon and salt in a bowl and mix to combine. Serve it hot or warm, with ice … Scatter topping evenly over the fruit, leaving some of it in larger chunks and some in fine crumbles. Add butter to the dry ingredients and rub together with the tips of your fingers until some of the mixture forms rough little clumps. You can use any type of pear you like, or have available, to make this dessert. Mix flour, margarine, and sugar together in a bowl using your hands until mixture is crumbly. Just one fruit, a mix of fruit, the crumble to fruit ratio. You can freeze leftovers, however the topping tends to go a little soggy once it is defrosted. Four: Put in a preheated oven at 190°C/375°F/Gas 5 for 40 minutes until the topping is golden brown. ( Log Out / Stirring occasionally, stew the fruit for about 20 mins or until all … Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Bake the Crumble at 375 for about 40-45 minutes or until the top is crisp and brown and the juice is bubbling up around the edges. Add more butter if dry, or more oats if too wet. Ice cream or custard? Cook for 35 minutes or until the crumble is golden and crunchy. Preheat the oven to 400°F (200°C). Put the crumble ingredients in to a bowl and using your fingers, crumble the butter and mix it together. Three: Cover the fruit with the crumble mixture. Stir through the blackberries, then scatter in an ovenproof dish (approximately 1 litre in volume) or individual ramekins. of coconut sugar. Sweeten with extra honey if desired. It should be buttery, crispy, and of course crumbly. Preheat the oven to 180C°/gas mark 4 2 Roughly chop the pears and add to a pan with the sugar and lemon juice. Change ), You are commenting using your Facebook account. For the crumble, mix the flour, oats, sugar and a pinch of salt in … In a pan or skillet, melt the coconut oil and add apples, pears and … Spread the apple and berry mixture into a baking dish and sprinkle the crumble over the fruit and bake in the oven for 35–40 minutes, or until golden and crunchy on top. A great dish to make to feed a crowd and easy to adapt too. ( Log Out / If you add them with the main crumble they tend to burn). Required fields are marked *, Notify me of followup comments via e-mail. Add berries and sugar and toss to combine, then cover with foil. You can use the hashtag #hungryhealthyhappy too. https://www.bbc.co.uk/food/recipes/apple_and_pear_crumble_75285 You could freeze it in containers, but the topping might go a little soggy once defrosted. Now it comes down to a debate that will turn your dinner table lively - what do you serve this Apple and Pear Crumble with? Your email address will not be published. ( Log Out / Copyright © 2020 Hungry Healthy Happy • All Rights Reserved • Site Design by D Martin. You can use this recipe to make an apple, rhubarb or peach crumble too. Preheat oven to 180°C. Either smother it in custard or top with ice cream for an indulgent dessert. 6 large Granny Smith apples, peeled, cored and cut into 2cm thick slices, 250g of blueberries and blackberries (or any other berry). Change ), You are commenting using your Twitter account. I might make some tomorrow too. Change ). It will keep in the fridge for 2-3 days though. This site uses Akismet to reduce spam. Add the sugar (or skip if you want healthier) & the spices, (Some ppl stew the fruit in a pan first – it’s softer if you do but works fine if you don’t). Why not try some vanilla frozen yogurt for a bit more of an indulgent dessert? Whilst you can buy crumble topping in a bag to save some time, it really doesn't take much time at all. 3/4 cup of water . Place over a medium–low heat and let cook for 5–10 minutes or until the sugar has dissolved and the pear is just starting to soften Apple and Pear Crumble is the perfect fruit combination. If your pears aren't quite ripe yet, then you can speed up the ripening process by putting them in a brown paper bag with a ripe banana or apple at room temperature and it should ripen in a couple of days. Place the apples, vanilla bean paste, a small pinch of the cinnamon, 3 tbsp of the sugar and lemon in a pot and cook over a medium heat with the lid on until the apples soften but does not turn into a compote. If you want to make more of a crisp, then you could swap a quarter of the flour for oats. 2 tbsp. This recipe makes a fair amount of crumble topping, but we are firm believers that the fruit to crumble ratio should pretty much 50:50. Sprinkle the crumble over the apple and place into the preheated oven. By doing this you will have a combination of crumbs and clusters, which results in a crunchier topping. Two: Put the crumble ingredients in to a bowl and using your fingers, crumble the butter and mix it together. Blackberries work really well with the apple. Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food and lifestyle blogs. Crumble: 150g gluten-free oats. So glad that you enjoyed it. You can't beat a super comforting crumble on a cold day, and this Apple and Pear Crumble is the perfect fruit combination. Add the fruit mixture to your baking dish and spread it evenly. You could add some berries to this for some extra colour and flavour. If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. This crumble is really simple to make, and makes use of deliciously sweet apples and pear when they are in season. 150g of spelt flour (you can use any really) 180g porridge oats. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.