Pear Crumble
Need some old fashioned comfort food? Something to warm the heart and not the hips? Oh well. Impossible. Nothing exists that could possibly taste delicious and not be fattening.But surely this little crumble from Jill Dupleix ‘s Old Food (with the secret ingredient of freshly whizzed ground almonds) can’t be sooo bad for you. Except of course when you serve it with lashings of King Island cream….
You need about 6 pears or rhubarb or apples.
Vanilla bean
Squeeze of a Lemon or 2
A ¼ preserved lemon rinsed and chopped
Sprinkle of sugar
Crumble topping:
150g plain Jane old boring flour
½ teasp of cinnamon
75 gm of unsalted butter
75g brown sugar
2 tablespoons of ground almonds
·Heat oven to 190
·Chop and peel the fruit, let’s say they’re pears. Pop in a bowl with a squeeze of a couple of lemons, a bit of preserved lemon in there too, sprinkle with some sugar and the seeds of the vanilla bean. Let them all marinate happily together while you whip up the crumble topping:
·Whiz up a couple of tablespoons of fresh almonds in the whizzer so they’re ground but still a bit crunchy and roughly chopped.
·Sift the flour (if you can be bothered) and the cinnamon
·I’m thinking this might be a good time to pop the pears on a bit of heat and lightly stew them for about 10 mins so they are soft and gooey. Take out the vanilla seeds if you so desire.
·Ok now go back to the crumble while the pears are doing their thing, simmering away ( like Brad Pitt in Troy: simmering) (turn it down that’s too too hot)
·Cut the butter up into the plain Jane flour and rub it lightly in. Make sure that you keep some lumps because that’s what a crumble is all about: crunchy lumps non? Talk about sticky fingers. Better just try the crumble. Yum
·Now mix in the crunchy almonds and the brown sugar and give it a mix. Voila the crumble topping.
·Oh dear did you forget about the pears? Turn them off and let them cool off. (they’re probably grumpy at being ignored)
·Toss the cool, happy little juicy pears in a oven dish and cover with the exquisite crumble topping.
·Cook till the crumble is golden and brown on the top and those pears are a bubbling away like nobodies business.
·Serve with lashing of cream and blindfold your friends to try and guess all your secret ingredients!
·Another winner!
Loading ...