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Spiced pear cider crumble


Serves: 6
timePrep time: 30 mins
timeTotal time:
Spiced pear cider crumble
Recipe photograph by Helen Cathcart

Spiced pear cider crumble

Pear cider adds a delicate sweetness to this warmly spiced, oaty-topped crumble. Perfect for rounding off a Sunday roast

Serves: 6
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
441Kcal
Fat
16gr
Saturates
9gr
Carbs
64gr
Sugars
36gr
Fibre
7gr
Protein
5gr
Salt
0.3gr

Abigail Spooner

Abigail Spooner

Abi is our Senior Food Producer. 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

Abigail Spooner

Abi is our Senior Food Producer. 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

  • 6 pears, ripe but firm
  • 1 tbsp caster sugar
  • zest of 1 lemon
  • ½ tsp ground cinnamon
  • 150ml pear cider
  • custard or ice cream, to serve
For the topping
  • 150g whole rolled oats
  • 100g plain flour
  • 1½ tsp ground cinnamon
  • 1 tsp ground ginger
  • pinch ground cloves
  • 100g butter, diced
  • 100g demerara sugar

Step by step

Get ahead
The crumble topping can be prepared a few hours ahead and kept chilled until continuing with step 2.
  1. Preheat the oven to 190°C, fan 170°C, gas 5. For the topping, mix the oats, flour and spices in a large bowl with a good pinch of salt. Rub in the butter to form small clumps, then stir in the sugar and rub in again until you have a chunky crumble. Set aside.
  2. Peel, quarter and core the pears, and cut into 2cm chunks. Tip into a shallow ovenproof dish (about 2 litres capacity) and toss with the caster sugar, lemon zest and cinnamon. Pour the pear cider into the dish.
  3. Scatter the crumble topping over the pears and bake for 35-40 minutes until golden brown and the fruity filling starts to bubble up. Leave to cool for 10-15 minutes before serving with custard or ice cream.

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