Having made apple crumble from as young as 12 years old, I decided to make some changes and play around with some flavours to make something new and delicious. The humble apple crumble still features in my kitchen every so often, but I have to say, this Pear & Almond Crumble takes the traditional recipe to another taste level.
The addition of the ground almonds to the crumble makes it crunchier and tastier, the pears adds a refreshing change to apple, and the addition of the spices seem to enhance the flavours of the pear and almond.
I have to say, the combination of flavours, textures, and indeed the smells coming from the oven are truly a delicious cooking and eating experience! Served with warm custard, this is by far one of my favourite and most pleasing desserts. In this recipe, I have made it easier regarding preparation time, by using mixed spice / pumpkin pie spice. However, if you wanted to use a cinnamon stick, cloves and star anise and infuse the pears in hot water with the spices for a few hours, you could. I did this method at Christmas time, and it does give a gentle ‘spice’ flavour to every bite. Really quite sublime.
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 4 servings
You will need: 1 oven dish. Mine measures 12 x 8 and 3 inches deep.
For the Crumble topping
1 cup or 125 g Flour
2/3 cup or 75 g Ground Almonds
3 and 1/2 oz or 100 g chilled butter (just under 1 stick) cut into small cubes about 1-2cm pieces
1 Teaspoon Mixed Spice / Pumpkin Pie Spice
1 Teaspoon Baking Powder
1/3 cup or 60 g regular sugar
For the Filling
1 kg or 2 lbs pears (about 5 pears) Choose hard pears, like Conference / Comice pears, peeled and sliced
A squirt of lemon juice (to stop the pears discolouring)
1 Tablespoon regular sugar
1 Teaspoon Mixed spice / Pumpkin Pie Spice
1 Teaspoon Almond Essence
*** You can use any fruit you like, fresh or tinned! Apples, peaches, rhubarb, blueberries, whatever you fancy!
1. Switch oven on to 180C, 350F, Gas 4. Make the crumble topping. In a mixing bowl, add all the crumble topping ingredients and using your fingers, rub the butter into the flour until it resembles breadcrumbs.
You can use a food processor for the rubbing in, but it’s more washing up! It should only take you 3 minutes or so by hand.
2. Cover the pears completely with the crumble topping, but do not smooth the topping flat. Lumps and bumps will add to the crunchy texture.
3. Bake in the oven for 40 minutes.
Serve warm with some delicious custard or ice cream. To make our lovely Homemade Custard Click HERE
You can make this recipe in individual ramekins, reduce cooking time to 25 minutes or until topping is golden brown. It will make about 4 – 6 ramekins
You can swap the rhubarb for apples, peaches, pineapples, any fruit which isn’t too soft.
Also try adding raisins with apples and a sprinkle of cinnamon
- 1 cup or 125 g Flour
- 2/3 cup or 75 g Ground Almonds
- 3 1/2 oz or 100 g chilled butter cut into small cubes about 1-2cm pieces just under 1 stick
- 1 Teaspoon Mixed Spice / Pumpkin Pie Spice
- 1 Teaspoon Baking Powder
- 1/3 cup or 60 g regular sugar
- 1 kg or 2 lbs pears Choose hard pears like Conference / Comice pears, peeled and sliced, about 5 pears
- A squirt of lemon juice to stop the pears discolouring
- 1 Tablespoon regular sugar
- 1 Teaspoon Mixed spice / Pumpkin Pie Spice
- 1 Teaspoon Almond Essence
Switch oven on to 180C, 350F, Gas 4
Make the crumble topping. In a mixing bowl, add all the crumble topping ingredients and using your fingers, rub the butter into the flour until it resembles breadcrumbs
If you wanted to freeze this, you could use those aluminium containers to make the crumble and freeze before you put in the oven. When you want to use it, defrost and bake as normal. This does freeze very nicely.
Cover the pears completely with the crumble topping, but do not smooth the topping flat. Lumps and bumps will add to the crunchy texture.
Bake in the oven for 40 minutes.Serve warm with some delicious custard or ice cream.