The Best Autumn Crumble Ever

What  do you do when you have some almond croissants filling left in the fridge and too many ripe pears in your garden? You put Apple Crumble and Pear Tart with Frangipane together and are absolutely amazed by the result. Definitely the best crumble I’ve ever made, and definitely worth those extra minutes of preping the pears in advance for a while. So here it goes…

 

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INGREDIENTS:

For the ginger-pear “jam”

  • 5 ripe pears, peeled, cut into small pieces
  • juice of 2 mandarins
  • one large piece of fresh ginger, peeled and cut into large pieces (so you can remove it later)
  • 1 tbsp of honey
  • 2 tbsp moscovado sugar

For the pasty:

  • 100 g butter
  • 50 g icing sugar
  • 130 g spelt flour
  • 30 g ground hazelnuts
  • 2 tbsp rolled oats
  • large pinch of salt
  • splash of water

Frangipane

  • 130 g ground almonds
  • 1 tbsp all-purpose flour
  • 1 egg
  • 100 g butter
  • 100 g icing sugar

Filling:

  • the pear “jam” (above) – ginger pieces removed
  • 4 large apples – peeled and grated
  • looots of cinnamon (1 tsp)
  • 1/2 tsp dried ground ginger
  • 2 tbsp rolled oats
  • juice of one lemon

 

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METHOD:

  1. First prepare the pear jam. Put all the ingredients in a large pan and cook over medium heat for about 30 minutes or until slightly caramelized.
  2. Meanwhile, prepare the pastry. Put all the ingredients into a self-standing mixer and mix on the highest speed until it all connects into a ball. Set aside.
  3. To make the frangipane, put the butter and sugar into a self-standing mixer, whisk well and add the almonds, flour and the egg. Set aside.
  4. Pre-heat the oven to 180°C.
  5. Peel and grate the apples. Add cinnamon, lemon juice, oats and slightly chilled pear “jam”. Mix well and put the mixture into a nicely buttered casserole dish.
  6. Cover the mixture with frangipane.
  7. You can roll the pastry into nice long “snakes” and assemble them nicely on top of the crumble if you want larger chunks when you eat the crumble or crumble it well on top.
  8. Bake for 45 minutes and enjoy! Oh and some apricot jam and chopped almonds will make it even better.

 

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