When I think of crumble, memories of winter Sunday lunches around the table in Somerset as a child come to mind. I may not be in Somerset at the moment but I have just made a crumble! Well four little ones, but I suppose you could make a big one if thats what you are after.
My mothers crumbles, I remember, tended to be on the 'healthy' side. She was never keen on cooking with too much sugar and would often just not put it in at all. I was at cubs one day making apple crumble when I discovered that apples, amongst other things, taste much better when drenched in sugar. Maybe that is where my love of sugar stemmed from?
Fear not, there is plenty of sugar in this recipe....
Ingredients. Make four individual crumbles.
2 Large Pears. I used Conference Pears as they are in season.
100g Caster Sugar
40g Butter
50g Plain Flour
50g Rolled Oats. I like the big jumbo ones
2tsp Ground Cinnamon
Method
Preheat the oven to 190 degrees / 170 degrees fan. If chilling, heat oven accordingly, time-wise
1. Peel the pears, top and tale them and cut into quarters. Slice off the core and slice into slithers
2. Mix half the sugar and all the cinnamon in bowl. Now sprinkle a thin layer in the base of each ramekin
3. Cover the sugar with a layer of pear slices. Then another sprinkle of sugar. Repeat this until you are about 1cm from the top
4. Rub together the flour and butter until you get a breadcrumb consistency. Add the rest of the sugar and the oats and mix all together
5. Top the pears with a layer of the crumble. I then chilled mine in the fridge for an hour, this could be overnight if you are working ahead
6. Bake for 20 minutes (40 minutes if you are making a big one)
7. Enjoy with Custard!
Commentaires