This recipe began as an experiment to make a traditional fruit crumble but without the sugar. We wanted a baked dessert that we could all share after a baked dinner on a cold, autumnal day. O and what a wonderful experiment it turned out to be! We thoroughly enjoyed the chewy yet crunchy topping and the warm, sweet pears beneath. We actually preferred this crumble to the traditional version. Containing fruit, oats and almonds, this pudding contains lots of good things too. The recipe yielded 2 adult and 2 toddler servings.
- 4 pears (I used the ‘conference’ variety)
- 1 small handful of dates, chopped (optional)
- 1/3 cup ground almonds
- 1/3 cup plain flour
- 50g butter, cut into chunks
- 1/2 cup sultanas, chopped finely
- 1/3 cup oats
- First prepare and pre-cook the pears. Peel, core and slice the pears into edible sized chunks (I like my fruit chunky to used finger sized slices). Simmer the pears gently in 100ml water, covering the saucepan with a lid. Cook them for around 10 minutes so that they are almost cooked but still slightly firm. Set these aside.
- To make the crumble topping, measure out the flour and almonds into a bowl. Rub the butter into the flour/almond mix with your finger tips until the mixture resembles breadcrumbs. Add the sultanas and oats and combine well.
- Arrange the pears into the bottom of a ceramic/glass bowl, sprinkle over the chopped dates (if using). Add a little bit more water over the pears if there wasn’t much juice left after the cooking.
- Sprinkle a thick layer of the crumble all over the pears. Try to spread it out evenly.
- Cook at 200C for 25-30 minutes. The crumble should be golden brown on top but make sure the sultanas don’t burn.