Well, I didn’t get around to making a Sunday roast this past weekend.
(That might suggest that I usually do make a Sunday roast. I don’t. Just thought I’d clarify that.)
But I did make a crumble.
And that’s good enough.
Actually it’s more than good – it’s great!
I’m crazy about this crumble topping – so crispy, crunchy and full of flavour.
And so simple. Which is what you want for a lazy Sunday – so there’s no excuse to not have desert.
Pear and Pecan Crumble
Recipe by Tea, Cake & Create
8-10 ripe pears, cut into chunks**
1 tbs brown sugar
1 tsp ground ginger
**If the pears are hard, simmer the chunks until just beginning to soften (in 80ml or water for approx 5 minutes). Drain off all the water before placing into your oven dish. If you prefer less fruit to crumble ratio, only use 6 pears.
1/3 cup butter, melted
1/3 cup brown sugar
1/3 cup plain flour
1/3 cup coconut flour
1/3 cup almond flour (ground almonds)
1/3 cup raw rolled oats
1/3 cup finely chopped pecan nuts
A pinch of salt.
Pre-heat the oven to 180’C
Mix the filling ingredients together and place into an oven dish (I’m using one here that is approx. the size of a loaf pan).
Mix all the crumble ingredients together, and spread evenly over the top of the pears.
Bake at 180’C for 30-35minutes, until the crumble is a rich golden brown.
Remove from the oven and serve warm with fresh cream.
I usually prefer measurements in grams, but when you read the topping ingredients, you’ll have seen why I’ve stuck to cup measures. Didn’t I say it was simple?
And of course you don’t need to use pears; add this crumble topping to any fruit base of your choice.