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.
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
1 cup plain flour
½ cup brown sugar
1 tbsp ground cinnamon
100g unsalted butter, softened
½ cup flaked almonds
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.
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.
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.