Pear & Raspberry Crumble

Pears are in season and so delicious right now. Their natural sweetness make them a perfect dessert fruit. Here I have paired the pears (excuse the play on words) with tart raspberries, and added some dark chocolate to the crumb for added decadence! I thought this crumble would be a perfect dessert for a Mother’s Day meal. I serve this with a yoghurt cream alongside, the yoghurt adds a lovely tang to the cream. Enjoy!

Serves 4-6

4 pears (approx 800g), cored and sliced (I leave the skin on but peel if you prefer)
1/2 cup frozen raspberries
1 tsp finely grated orange zest (a Microplane zester is ideal)
2 tbsp almond meal

Crumble
150g butter, melted (for extra flavour you can take the butter to nut-brown stage if you like)
3/4 cup (100g) self-raising flour
3/4 cup (100g) rolled oats
1/2 cup (100g) brown sugar
1/3 cup (30g) desiccated coconut
1 tsp ground cardamon (I use Herbies cardamon, available in-store)
2 tbsp flaked almonds
1 tsp finely grated orange zest (a Microplane zester is ideal)
2 tbsp dark chocolate chips

Yoghurt Cream
300ml carton pure cream
150g natural greek yoghurt
1 tbsp brown sugar
1 tsp cardamon

Method:

    1. Preheat the oven to 180C. You will need a 28cm baking dish (I used a round one, see photo at end of recipe, but a square or rectangle will work perfectly too. You want a dish that results in a thick layer of fruit and crumble, so choose smaller dish over a larger one).
    2. Combine the pears, rasberries, orange zest and almond meal and a bowl and toss gently. Transfer fruit to the baking dish.
    3.  For the crumble: combine the flour, oats, sugar, coconut, cardamon, flaked almonds, orange zest and chocolate chips in a mixing bowl and mix well. Add the melted butter and mix until combined. Spread the crumble mixture evenly over the fruit.
    4. Bake for 30 minutes or until crumble is golden brown and pears are tender (insert a fine skewer, if there is little resistance the pears are tender. If they are still a bit firm cook for 5-10 minutes longer, and cover with foil if crumble is browning to quickly.
    5. Allow to cool for 15 minutes before serving. Serve with yoghurt cream, or ice cream.
    6. Meanwhile prepare yoghurt cream: place all ingredients in a mixing bowl and whisk until soft peaks.

Notes: this recipe can also be made in individual ramekins, I would suggest it would make 6 individual portions.

This rustic bakeware collection by Robert Gordon is perfect for family meals and look fabulous on the table, making them perfect oven to table bakeware. Photo courtesy of Robert Gordon

SHARE

Share on facebook
Facebook
Share on twitter
Twitter
Share on email
Email
Share on pinterest
Pinterest