Pear & Pecan Crumble

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This recipe pre-dates my 5 Ingredients philosophy.

Pear & Pecan Crumble

From Stonesoup

I find that nuts are essential to a good crumble topping. This one I adapted from a Luke Mangan recipe that appeared in Good Living ages ago.

Peeling fruit and veg is something I always try to avoid. By cutting the pears into thin slices you don’t even notice the peel in the final product.

Serves 4
700g josephine or other small pears, finely sliced
5g (1/4C) brown sugar
1t ground cinnamon
2T water
150g pecans
100g butter
80g plain flour
100g brown sugar, extra
vanilla icecream, to serve

1. Preheat oven to 200C. Combine pears, brown sugar, cinnamon and water in a oven proof dish. Cover and bake for 1hour or until pears are soft but not loosing their shape.

2. Divide pears and their juices between 4 one cup capacity ramekins.

3. Whizz pecans, butter, extra brown sugar, and flour in a food processor until it resembles coarse bread crumbs. Divide crumble mix between the ramekins, lightly flattening.

4. Bake 20mins at 180C or until crumbles are golden and bubbling. Serve hot with vanilla icecream to the side.