Pretty much every cook, no matter how inexperienced, has a crumble in their recipe book.
I’ve made plenty in my time. But never a fall-themed one.
This year, hubs and I have been trying to eat seasonally and, when it comes to autumn fruits, that means pears and cranberries.
Happily they are delicious together. Sweetened with a bit of honey and slowly cooked so the pears soften and the cranberries burst, it was a veritable work of art on my humble stovetop.
I served it with ice cream because we were entertaining a guest (we’re only gluttonous in company) but you can just as easily knock out a vanilla custard.
And, of course, there’s always the third option – eat with custard and ice cream. If you go that route, I salute you. You are obviously a risk-taking, flamboyant daredevil who enjoys life’s pleasures to the full.
May it be inscribed on your tombstone – here lies a (wo)man who wasn’t afraid of having both ice cream and custard with their crumble. If only we could all be so brave.
Pear & Cranberry Crumble (serves 4).
- 2 bose pears, peeled, de-cored and diced
- 2 cups cranberries
- 4 tbsps honey
- 1 tsp vanilla extract
- 1 cup almonds
- 1 cup chopped walnuts
- 1 tsp cinnamon
- 2 tbsps coconut flour
- 2 tbsps butter, cut into tiny cubes
- 1 tbsp coconut palm sugar (or brown sugar)
- Put the cranberries, pear, honey and vanilla extract in a pot and simmer over a low heat for 20 mins until the pear is soft and the cranberries have broken down into a jam.
- Spread into a 9in pie dish and let cool.
- Grind the almonds in a food processor, you want them semi-ground ie there should still be some chunks, it shouldn’t be a dust. Combine in a large mixing bowl with the walnut pieces.
- Add the coconut flour, sugar and cinnamon. Stir well.
- Using your (clean!) fingertips, smoosh the butter into the nut mixture. It should clump together. You should get to the consistency of granola – big crumbs are a good thing.
- Scatter the nutty topping over the fruit filling. Bake at 375 for 30 minutes.
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