Usher in autumn with our twist on the favourite crumble pudding. With soft pears and a crunchy topping with added hazelnuts, it's no wonder this is a classic British dessert
- Serves: 6 persons
- 4ripe pears, peeled, cored and quartered lengthways
- 100g dark brown soft sugar
- ½lemon, juiced
- 1tsp vanilla extract
- 250g plain flour
- 150g cold butter, cut into chunks
- 75g dark brown soft sugar
- 50g chopped hazelnuts
- custard, to serve
Step 1Heat the oven to 200C/180C fan/gas 4. Lay the pears out in a medium ovenproof dish that fits them snugly. You don’t want large gaps between the pears or you won’t have enough topping to cover them. Scatter over the sugar and pour over the lemon juice and vanilla. Mix using your hands to coat the fruit well.
Step 2Tip the flour into a large bowl and rub in the butter using your fingertips until you achieve a coarse breadcrumb texture. Stir in the sugar and hazelnuts, then scatter this over the pears. Try not to pack it down too tightly, so that it remains crumbly when cooked. If you have any crumble topping left over, cook this next to the crumble in a small ovenproof dish (you can scatter it over the bowls of crumble later). Bake for 40-50 mins until golden and the pears are cooked through. Serve with custard.