Hybrid crumble

This is one of those recipes that we cooked on the run, part-making-do, part amalgamation of well-loved recipes. crumble mix on the spoon 28-7-14a pear 22-7-14 (2)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.

crumble – cut into 28-7-14Pears, 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. pears in the baking dish 28-7-14butter 28-7-14To make the topping, put the flour and butter into a food processor and whizz until the mixture resembles fine, fresh breadcrumbs. flour and butter in the processor 28-7-14Add the sugar and almonds, stir to mix. crumble mix in the processor 28-7-14Pile the topping onto the pear mixture. ready to go into the oven 28-7-14Bake for 40-45 minutes until the top is pale golden and the fruit is bubbling. just out of the oven 28-7-145 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

8 thoughts on “Hybrid crumble

  1. Pingback: Baked rice pudding | Notes on a Spanish Valley

  2. Pingback: After the almond harvest | Notes on a Spanish Valley

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