I was watching reruns of Take Home Chef last week, and Curtis made a yummy looking Pear Crumble. There are some ladies at the farmers’ market who have the tastiest pears, so when I went this Saturday, I got some specifically for the crumble. For my money, a crumble beats a cake any day of the week and twice on Sunday. Mmmm. Fruit and crunchy topping. Delicious. Seems like it would be good with nectarines or peaches, too. Even plums. So I made this yesterday, and we enjoyed it after dinner. It was good, though I kind of thought the proportions were off…I think I would use twice as many pears next time. I wonder if the pears he had were a LOT bigger than the ones I had? Could be. Anyway, give this one a try.
Vanilla, Pear and Cinnamon Crumble
For the fruit filling:
1/3 cup/70 g granulated sugar
Pinch of salt
1 vanilla bean, split lengthwise
4 ripe Bosc pears, peeled, each cut into 8 wedges, and cores removed
1 cinnamon stick
For the crumb topping:
3/4 cup/120 g all purpose flour
1/2 cup/105 g granulated sugar
1/2 cup/50 g old-fashioned oats
Pinch of salt
1 stick/113 g chilled unsalted butter, cut into pieces
3/4 cup/70 g sliced almonds, coarsely chopped
Vanilla ice cream
To make the fruit filling:
Preheat the oven to 350Â°F/180Â°C. Place the sugar and salt in an 8-inch-/20-cm-square baking dish. Scrape the seeds from the vanilla bean into the sugar. Stir to blend the vanilla seeds into the sugar. Add the pears and toss to coat.
Arrange the mixture evenly over the dish, tucking the cinnamon stick and vanilla bean halves beneath the pears. Set aside while you prepare the crumb topping.
To make the crumb topping:
In a medium-size bowl, mix the flour, sugar, oats and salt to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Mix in the almonds.
Sprinkle the crumb topping evenly over the pear mixture. Bake for one hour, or until the fruit is tender and the topping is golden brown.
Allow the crumble to stand at room temperature for 10 minutes to cool slightly. Spoon the crumble into bowls and serve with vanilla ice cream.