What is it with pears? They sit for weeks, rock hard, then you turn around for two minutes and they’re decomposing into a pool of sticky mush in the fruit bowl. I managed to catch three as they were just on the cusp – too mushy to eat as is, but still edible nonetheless. Seeing an opportunity to also use up some of my frozen blueberries, a dessert was born.
Kipper was very keen to help make these. In fact it was she who insisted we make three little individual ones instead of a big one to share. Although in the event she decided she’d rather have some grapes and melon for her dessert. Whatever. Let her take the healthier option – more yummy crumble for me!
I used ground hazelnuts here because I think they go really well with pears, but you could substitute other ground nuts if you prefer. You could substitute other fruits, too, I suppose. Mind you, then they wouldn’t be pear and blueberry crumbles.
This made three little pear and blueberry crumbles.
Little pear and blueberry crumbles
You will need:
300-350g ripe pears
60g blueberries (frozen, in my case)
40g plain flour
20g ground hazelnuts
30g margarine or butter
45g golden caster sugar
What to do:
Preheat the oven to 180C.
Peel and core the pears, and discard any mushy bits. Chop the flesh and divide between three ramekins, oven-proof cups or other dishes. Add 1/3 of the blueberries to each ramekin.
You can make the crumble topping by hand or in a food processor. Combine the flour, ground hazelnuts and margarine (or butter) to form crumbs. Add the sugar and mix to give a ‘wet sand’ consistency. Divide this equally between the ramekins and spread over the fruit.
Place the crumbles on a baking tray and bake at 180C for 35-40 minutes until browning on top.
Allow to cool for a few minutes before serving.
Delicious with vanilla ice-cream, cream or custard…