We recently came into possession of a couple of pears (by way of a charity walk-to-work day organised by Bird!) and we thought that rather than just eat them we’d make them into crumbles – much more interesting to blog! We’ve done these mini crumbles before, with apple, but we thought we would give you a couple of more interesting flavour ideas. We’ve gone with a couple of contrasting flavours – a sweet, spicy sugar syrup with cardamom, cinnamon and star anise and a tart, fruity alternative made with raspberries.
Ingredients – for the topping, you’ll need (makes 2 mini crumbles):
- 1 tsp unsalted butter
- 2 tbsp plain flour
- 1/2 tbsp brown sugar
To make the topping, simply rub together the butter and flour in your fingertips until you get breadcrumbs, then add the sugar and mix together. Easy or what?!
To make the sweet and spicy crumbles, you’ll need (makes 2 mini crumbles):
- 1 cardamom pod
- 1/2 cinnamon stick
- 1 star anise
- 2 tbsp caster sugar
- 2 tbsp water
- 1 pear
To make the sugar syrup, add all of the ingredients to a pan and bring to a boil over a medium heat. Leave it bubbling away to let the flavours infuse for about 5 minutes. If you see the sugar syrup start to darken, stop – it’s done! Chop your pear up into small (~1 cm) cubes and put it into 2 ramekins (or other small dishes), pour over the sugar syrup (taking out the whole spices) and cover with a couple of centimetres (just over half an inch) of topping.
For the fruity berry crumbles, you’ll need (again, makes 2 mini crumbles):
- 2 tbsp raspberries
- 1 pear
Almost no preparation required here, just chop up your pear up into small cubes and put it into 2 small ramekins, and cover with topping. We keep some frozen raspberries in the freezer, which are useful for all sorts of things in the winter.
Once the crumbles are assembled, place in an oven at 180 C for 20-25 minutes – you should see the top go a lovely golden colour. Sit back and enjoy your tasty, warming winter treat!