Pears
4-5 large pears
juice of 1/2 lemon
2 tablespoons brown sugar
1 tablespoon corn flour
2 teaspoons vanilla essence / paste
Crumble
90g flour
40g rolled oats (1/3 cup)
1/4 cup caster sugar (50g)
1/2 teaspoon salt
100g unsalted butter, cubed
70g dark chocolate
100g walnuts, roughly chopped (3/4 cup)
- Preheat the oven to 180°C.
- Peel and thinly slice the pears. Combine with the lemon juice, brown sugar, cornflour and vanilla paste to coat. Transfer to a baking dish approx 5 cup capacity (mine was 22 x 17cm across the base).
- To make the crumble topping, combine the flour, oats, sugar and salt in a bowl.
- Add the cold butter and rub between your fingers/palms into the dry ingredients until only pea size chunks remain. Chop the walnuts roughly and add to this mix, squeezing chunks of crumble together to vary the size and make some larger chunks too.
- Distribute the crumble over the fruit and bake for about 1 hour or until bubbling, golden brown on top and the pears are tender. This crumble benefits from a longer time in the oven to really caramelise the pears – if you feel that the top is browning too fast, cover it with a piece of aluminium foil.
- Serve up with scoops of vanilla ice cream.
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