This is one of those recipes that we cooked on the run, part-making-do, part amalgamation of well-loved recipes. Pears… because we had a huge bowl of pears to use;

Citrus… because we love the citrus sauce from an Ina Garten fruit crisp recipe;

Almond… because there’s a Nigel Slater almond crumble topping we’ve been wanting to cook. It didn’t disappoint.

Pears, peeled, cored and cut into chunks
For the sauce:-
Juice and zest of an orange
Juice and zest of a lemon
1 heaped tbsp plain flour
For the topping:-
120g plain flour
85g cold butter, cut into cubes
4 tbsp sugar
4 tbsp ground almonds

Set the oven to 180°C/Gas 4.

Put the pear chunks into a bowl, add the citrus juice and zest. Stir to combine. Add the tbsp of flour. Stir again, then tip into your baking dish. To make the topping, put the flour and butter into a food processor and whizz until the mixture resembles fine, fresh breadcrumbs. Add the sugar and almonds, stir to mix. Pile the topping onto the pear mixture. Bake for 40-45 minutes until the top is pale golden and the fruit is bubbling. 5 to remember
una fusión – an amalgamation
querido/a – well-loved
la cítrica fruta – citrus fruit
quitar el corazón – to remove the core
cocinar – to cook

If you like this, try these:-
Chocolate and Pear Cake
An Out-of-the-Ordinary Plum Clafoutis
Gluten-Free Cherry Cake

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Fruit crumble… our favourite dessert #Recipe in #Spain via @Spanish_Valley http://wp.me/p3dYp6-1aR