Chai cupboard crumbles
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Chai cupboard crumbles
Let your storecupboard work its magic! Tinned pears are ideal for a speedy, budget-friendly filling and warming chai-inspired spices give a lovely flavour to the crumble.
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
375Kcal
Fat
14gr
Saturates
8gr
Carbs
52gr
Sugars
30gr
Fibre
5gr
Protein
4gr
Salt
0.3gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 411g tin pear halves in fruit juice, drained and roughly chopped
- 1 tbsp light brown sugar
- ½ tsp vanilla extract
- ice cream or custard, to serve
For the crumble
- 35g rolled oats
- 30g plain flour
- 30g light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 2 cardamom pods, seeds ground in a pestle and mortar
- 30g cold butter, diced
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5.
- Toss the pears with 1 tablespoon of brown sugar and the vanilla. Divide between two deep ramekins (about 9.5cm diameter x 5.5cm deep) and set aside.
- For the crumble, mix the oats, flour, brown sugar, spices and a small pinch of salt in a bowl. Add the butter and rub in until the mixture forms crumbs. Continue to rub in until it comes together in small clumps for a chunkier crumble.
-
Scatter the crumble mixture over the pears and bake on an oven tray for 22-25 minutes until crisp and golden brown on top. Cool for 10 minutes, then serve with ice cream or custard – or both!Kitchen tipExperiment with what you already have in your storecupboard. Tinned apricots make a lovely alternative to the pears.
