Pear & Cranberry Crumble

I didn’t eat it all myself, honest

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.

Crisp autumn pears, gathered in an orchard shrouded in early morning mist…possibly

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 like a good crust to filling ratio

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.

cranberries contain lots of vitamin C, so no wintry colds for you!

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.

Bring on the ice cream!

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)
  1. 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.
  2. Spread into a 9in pie dish and let cool.
  3. 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.
  4. Add the coconut flour, sugar and cinnamon. Stir well.
  5. 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.
  6. Scatter the nutty topping over the fruit filling. Bake at 375 for 30 minutes.

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This post was shared at The Healthy Home Economist and Fight Back Friday.


8 thoughts on “Pear & Cranberry Crumble

  1. Pingback: Thanksgiving Recipe Round-Up | Things My Belly Likes

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