Pear and Walnut Crumble

This recipe came about after my friend Edel handed me a big bag of organic pears from her garden. The pears were too small for poaching, so I decided to try out a crumble. The addition of the walnuts gives the dish great texture.Β Most people who don’t like pears take issue with their gritty texture, as opposed to the actual taste, but because the pears are stewed first, they’re really soft and juicy.

The best thing about pears is they’re naturally quite sweet, so there is no need to add any sugar to them as they are stewing. So it’s a little bit healthier than the usual rhubarb or bramley apple crumble.

This recipe is great for gritty or hard pears that aren’t all that pleasant to eat raw. Stewing them separately prior to baking the crumble ensures the grit and cellulose is broken down and softened. In-fact, if you have very soft pears that aren’t gritty, skip the stewing step altogether!

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Pear and Walnut Crumble

  • 500 g pears (pealed, and cores removed)
  • 100 mL apple juice
  • 100 g plain flour
  • 60 g butter
  • 110 g walnuts
  • 50 g oats
  • 50 g dark brown muscovado sugar

Preheat the oven to 170 Β°C (fan).

Prepear (couldn’t resist that pun, I apologise profusely!) 500 g of pears by pealing and removing the cores. Chop into thin slices.

Stew the pears in 100 mL of apple juice over a medium heat for 5-10 min, or until the pears begin to soften.

Using your hands, crumble together 50 g of butter with the plain flour. Your crumble will have a better texture if there are still some small lumps of butter.

Roughly chop the walnuts, and add to the flour and butter mixture along with the oats and sugar.

Transfer the stewed pears into a baking dish, and top with the crumble mixture.

Chop the remaining 10 g of butter into small pieces, and sprinkle over the top of the crumble.

Bake in the over for ~20 min, or until the crumble is golden all over.

Serve warm with ice-cream or custard.

 

If you try out this recipe, tag @thecorkfork on Instagram!

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