Pear and Ginger Almond Crumble
Syrupy pears with lemon and ginger, covered with a spicy almond crumble topping make for the ultimate comfort food.
Servings: 6 people
- 4 pears, washed, cored and thinly sliced (I used Packam pears)
- 1 lemon, juice and zest
- 1 tbsp ginger, peeled and grated
Amond Crumble Topping
- 1 cup rolled oats
- 1 cup raw almonds, coarsely choppped
- 1/2 cup wholemeal spelt flour
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1 tsp mixed spice
- 100 g butter, softened and cut into cubes plus extra to grease the pie dish
Preheat the oven to 180°C (160°C fan-forced).
Lightly grease a 1.5 L pie or baking dish or 6 x 1/2 cup indiviudal ramekins.
Gently toss the pear slices with the lemon zest, juice and ginger, and arrange them on the base of the dish or ramekins.
Place all the almond topping ingredients in a large mixing bowl and rub in the butter into with your fingers. Or, you can pulse them briefly in a food processor, maintaining a coarse crumble.
Sprinkle the almond crumble topping over the pears and bake in the oven for 30 to 45 minutes until golden brown on top.
Rest for 5 to 10 minutes before serving with a dollop of yoghurt.
Try different fruit combinations: plums with a mixed berry puree, sliced apple and cinnamon, or poached rhubarb.
The entire crumble can be prepared several hours ahead and left covered in the fridge until ready to cook. Simply bring to room temperature one hour before cooking.