Pear And Sultana Crumble Recipes

APPLE AND PEAR CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.
• Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.
• Bake in the preheated oven until the top is golden brown, about 40 minutes.

PEAR GRAHAM CRUMBLE

Steps:

• In a large bowl, combine pears and water. Add brown sugar, flour, ½ tsp cinnamon and nutmeg. Stir until fruit is evenly coated.
• Pour into a greased 8-by-8-inch glass baking dish.
• In a medium bowl, combine graham cracker crumbs and ½ tsp cinnamon.
• Cut margarine into the graham cracker mixture until the pieces are the size of small peas.
• Sprinkle graham cracker mixture over pears.
• Bake in a preheated 350-degree oven for 30 minutes.
• Serve warm or chilled with whipped topping.

PEAR AND RAISIN CRUMBLE

Steps:

• Preheat oven to 400°F Mix pears, 1/3 cup sugar, 2 tablespoons crushed cookies, and 1 teaspoon cinnamon in 11x7x2-inch glass baking dish. Mix in raisins.
• Using fingertips (I was resistant to this instruction and tried to use just a fork to combine the ingredients, but finally gave in and use my fingertips with great success. The butter needs the slight warmth of your hands to combine well with the dry stuff.), press together flour, butter, 1/2 cup sugar, and 1 teaspoon cinnamon in large bowl until moist clumps form. Mix in 4 tablespoons crushed cookies.
• Drop topping evenly over filling. Bake until juices bubble thickly and topping is brown, about 30 minutes.

WILD BLUEBERRY PEAR CRUMBLE

Steps:

• Dice pears and place in a bowl.
• Add wild blueberries and sugar and stir to combine. Divide mixture among four 2-cup heatproof ramekins.
• In a bowl, combine flour, walnuts, and sugar. Drizzle butter over top and stir until coarse crumbs form.
• Sprinkle evenly over top of fruit mixture. Bake in a 400F oven for about 20 minutes or until fruit is bubbly and top is golden. Let cool slightly.
• Meanwhile, whip cream, vanilla sugar and cinnamon until firm peaks . Serve with pear crumble.

CHOCOLATY PEAR CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 4 ramekins.
• Prepare pear base: Combine pears, brown sugar, chocolate chips, and cinnamon in a bowl. Distribute evenly among the prepared ramekins.
• Prepare topping: Combine flour and sugar in a bowl. Add butter and mix until crumbly. Stir in chocolate chips. Pack crumble topping firmly over pear mixture in the ramekins.
• Bake in the preheated oven until the crumble topping browns, about 50 minutes. Allow to cool slightly before serving, about 10 minutes.

PEAR AND RAISIN CRUMBLE

Steps:

• Preheat oven to 400°F. Mix pears, 1/3 cup sugar, 2 tablespoons crushed cookies, and 1 teaspoon cinnamon in 11x7x2-inch glass baking dish. Mix in raisins.
• Using fingertips, press together flour, butter, 1/2 cup sugar, and 1 teaspoon cinnamon in large bowl until moist clumps form. Mix in 4 tablespoons crushed cookies and nuts.
• Drop topping evenly over filling. Bake until juices bubble thickly and topping is brown, about 40 minutes.

CARAMEL PEAR CRUMBLE

Steps:

• In a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter (mixture will be crumbly); set aside 1 cup. Press the remaining mixture into an ungreased 8-in. square baking dish., In a small saucepan over low heat, cook and stir caramels and milk until caramels are melted and mixture is smooth. Remove from the heat. Arrange pears over crust; spoon caramel mixture over pears. Sprinkle with the reserved crumb mixture., Bake at 350° for 30-35 minutes or until the pears are tender and top is golden brown. Serve warm. Garnish with whipped topping and cinnamon if desired.

CARAMELISED PEAR, RUM & COCONUT CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Mix the lemon juice and cornflour together in a small bowl. Tip this into a medium ovenproof dish with the pears, sugar and rum. Dot over the butter and bake for 20-25 mins until the pears are soft, tossing halfway through.
• For the topping, rub the flour and butter together in a bowl between your fingertips until the mixture is a coarse breadcrumb-like texture. Stir through the sugar, both types of coconut, the almonds, cinnamon and ½ tsp sea salt flakes. Spread the mixture over a baking tray and bake for 10-15 mins until golden and crunchy. Sprinkle the topping over the pears, then bake for another 10-15 mins. Leave to cool slightly, then serve warm in bowls with clotted cream.

PEAR AND BUTTERSCOTCH CRUMBLE

Steps:

• Start by making the dulce de leche.
• Take a small saucepan and heat together the sugar, butter and cream with a dash of vanilla.
• Stir gently until the sugar dissolves and then boil for three minutes.
• Take off the heat and set aside.
• Now, preheat the oven to 350 F or 180 degrees C.
• Place the pears in an ovenproof dish with the lemon juice, tossing gently to coat.
• Top the pears with the almonds, then spoon over as much dulce de leche, or home-made butterscotch sauce, as you need to cover all the pears and almonds.
• To make the crumble topping, combine the polenta, flour and sugar in a bowl, then rub in 75g of the butter and salt.
• Tip this over the pears and press down lightly.
• Dot the surface with the remaining butter and bake for 35-40 minutes or until golden brown.
• Allow the crumble to stand for about 10 minutes, then serve with ice cream.

BAKED PEAR CRUMBLE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a food processor, combine the oats, hazelnuts, walnuts, shredded coconut, cherries, flax seeds, cinnamon, and salt. Pulse until finely ground.
• Add the coconut oil, honey, and vanilla, and pulse until just combined. The mixture should hold together when squeezed between your fingers.
• Cut the pears in half lengthwise. Using a tablespoon, scoop out the cores. With a paring knife, cut a "v" shape around the edges of the stem, cutting downward on an angle. Remove the stems.
• Set the pears in a baking dish, cut-side up. Fill each with ¼ cup (30 grams) of the crumble topping, pressing lightly into the pears.
• Bake for 30-35 minutes, or until the topping is golden brown and the pears are tender when pierced with a paring knife.
• Serve immediately, topped with whipped topping and a drizzle of honey, if desired.
• Enjoy!

PEAR AND SULTANA CRUMBLE

Steps:

• Drain and thickly slice pear halves in pear juice, reserving 4 tbsp of the juice.
• Put the pears in an ovenproof dish with the sultanas and the reserved juice.
• Cut the butter in to small cubes and rub into plain flour.
• Mix in caster sugar and sprinkle over the pears.
• Bake at 190C for 25 mins.
• Serve with cream or natural yogurt.