Would you like a little piece of dessert? Do you know some good crumble recipes? If it’s not the case: this one is simple, typical of the season, yet with comforting scent! About fruit there isn’t a wide choice right now, especially if we are to avoid exotic fruits… So we have to choose between apples (but it is eaten year-round) and pears that are particularly tasty. Let’s go for pears! There are many choices in pears… Choose those which remain firm when cooked and fragrant, with a good balance between sugar and acidity.
Pears brown slowly with a little butter and vanilla then finish baked in a crunchy crumb made of walnuts and hazelnuts. Serve these crumbles still warm with a good knob heavy cream…
Ingredient: Crumbles Pears and Vanilla
For 4 individual crumbles
For the fruit:
- 6 Pears
- 1 knob of butter
- 1 vanilla pod
- 2 tbsp brown sugar
For the crumbs:
- 3 1/2 tbsp (50 g) butter at room temperature
- 2 1/3 tbsp (30 g) of brown sugar
- 3 tbsp (30 g) of hazelnuts
- 1/4 cup (30 g) chopped walnuts
- 1 cup (100 g) flour
- 1 coffee spoon of ginger powder
Cooking instructions for the pear and vanilla crumble
Prepare the crumbs in a bowl by mixing sugar, hazelnuts, chopped walnuts and ginger. Add the flour and softened butter, work with your fingertips to obtain a granular mixture.
Peel pears and cut them into cubes. In a skillet, fry them with a little butter, sugar and the vanilla pod, split in two. Let brown on medium heat for about ten minutes.
Pour the fruit into four individual ramekins, cover with crumbs.
Bake in a preheated oven at 360°F (180°C) for 25 to 30 minutes.
You can use these crumbles with a little heavy cream.
This magnificent recipe is inspired by Dominique
Nina L. Palmer