Pear crumble.

Winter is officially here but if you ask me it’s been here for a while now. Most evenings I am curled on the lounge with the heat on cupping a hot chocolate. I have now also added a bowlful of pear crumble to my evening to keep me extra warm.

Whilst apple crumbles are gorgeously sweet and rhubarb crumbles are beautifully tart my weakness is a perfect pear crumble. Beurre Bosc Pears mingle in the oven with sugar, vanilla and butter getting to know eachother real well and then I cover it in a thick blanket of crumble mixture made with more butter, sugar and a good pinch of cinnamon.

 

To me nothing is quite as warming on a cold evening as a perfect pear crumble. And don’t forget the cream. Double cream of course.

 

Meilssa ox

 

Pear crumble

      Original recipe from Melissa

 

4 beurre bosc pears, peeled, cored & cut into thick wedges

¼ cup caster sugar

¼ cup water

1 tsp vanilla extract

25g unsalted butter chopped

 

crumble topping

1 cup plain flour

½ cup brown sugar

1 tbsp ground cinnamon

100g unsalted butter, softened

½ cup flaked almonds

 

1. Pre-heat oven to 200ºC. Mix pear wedges with caster sugar water and vanilla extract and then place in a four cup capacity baking dish. Dot with chopped butter, cover with foil and place in the pre-heated oven for 45 minutes, remove foil and bake for another 10 minutes.
2. For the crumble place the flour, ground cinnamon and softened butter in a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Add the brown sugar and flaked almonds and mix with a spoon to combine.
3. Top the pear mixture with the crumble mixture evenly and then bake in the oven for another 20-25 minutes until crumble is dark and golden. Serve warm with a good dollop of double cream.

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