Pear Blackberry & Hazelnut Crumble

Name: Pear Blackberry & Hazelnut Crumble
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: English
Ingredients: 75g hazelnuts; 300g ripe pears; 150g blackberries; 100g all-purpose flour; 75g unsalted cold butter; 75g golden caster sugar; 75g oats

Vegetarian

It may seem hard to believe at times, but not all autumnal desserts need to include pumpkin or pecans. This wonderful time of year yields an abundance of seasonal fruit, that when combined, can create spectacular flavours. One of the simplest ways to celebrate autumn is with a crumble.

Fruit crumbles are fast and easy to make with minimal effort. While I adore a traditional apple crumble—Bramley apples are best—experimenting with different types of both firm and soft fruit can lift this humble dish to another level. That is exactly the case with this Pear Blackberry & Hazelnut Crumble.

The subtle acidity of blackberries cut through the sweetness of ripe pears and topping while the hazelnuts bind everything together. Whether you’re a fan of the original, or not, I urge you to give this delicious fall dessert a go.

Serves

Prep

20m

Cook

40m

Total

Ingredients

75g hazelnuts

300g ripe pears

150g blackberries

100g all-purpose flour

75g unsalted cold butter

75g golden caster sugar

75g oats

Method

Preheat the oven to 200ºC/400ºF. Place the hazelnuts in a roasting tin and bake for 10 minutes. While the nuts are in the oven, peel and core the pears, then chop them into small chunks. Scatter the pear chunks and blackberries into a 9” round or 8” square ovenproof dish.
Remove the hazelnuts from the oven. Empty into a cloth or some kitchen roll and rub them to remove their skins, then roughly crush them into different sized pieces to add texture to the topping.
In a bowl, mix the flour with the butter using your fingertips until the mixture resembles breadcrumbs. Add the sugar, oats and hazelnuts and ensure mixed through. Scatter evenly on top of the fruit in the ovenproof dish and level gently. Bake in the oven for 25–30 minutes until the top is golden in colour.
When ready, remove the crumble from the oven and let it rest on the side for 10 minutes. Serve warm with a cool scoop of real vanilla ice cream.

Ingredients

75g hazelnuts

300g ripe pears

150g blackberries

100g all-purpose flour

75g unsalted cold butter

75g golden caster sugar

75g oats

Tap for method

Method

Preheat the oven to 200ºC/400ºF. Place the hazelnuts in a roasting tin and bake for 10 minutes. While the nuts are in the oven, peel and core the pears, then chop them into small chunks. Scatter the pear chunks and blackberries into a 9” round or 8” square ovenproof dish.
Remove the hazelnuts from the oven. Empty into a cloth or some kitchen roll and rub them to remove their skins, then roughly crush them into different sized pieces to add texture to the topping.
In a bowl, mix the flour with the butter using your fingertips until the mixture resembles breadcrumbs. Add the sugar, oats and hazelnuts and ensure mixed through. Scatter evenly on top of the fruit in the ovenproof dish and level gently. Bake in the oven for 25–30 minutes until the top is golden in colour.
When ready, remove the crumble from the oven and let it rest on the side for 10 minutes. Serve warm with a cool scoop of real vanilla ice cream.

by Max Makes Munch

Dessert

English