Pear and Hazelnut Crumble
One of our favourite seasonal desserts, whether you're welcoming autumn or celebrating the winter holidays!
Pear and Hazelnut Crumble
Serves: 8
Dietary: Vegan
Tips:
- If there is a lot of juice from the pears, boil it down into a syrup and serve with the crumble.
Ingredients:
Crumble Topping
- 120g plain white flour
- 120g plain wholewheat flour
- 1 tsp ground cinnamon
- 110g vegan margarine
- 180g Demerara sugar
- 100g hazelnuts, roughly chopped
- 100g jumbo oats
Pear filling
- 1 tbsp vegan margarine
- 1 kg pears, peeled, de-cored and sliced
- 2 tbsps maple syrup
- 1/2 tsp ground cinnamon
Method:
- Pre-heat the oven to 200C/Gas6.
- To make the crumble topping, mix the flours and the cinnamon together, rub in the margarine
- Add the sugar and continue rubbing in the margarine until the texture resembles breadcrumbs.
- Now add the hazelnuts and oats.
- Add a little water and with a knife cut through the mix until it forms knobbly small lumps.
- In a large saucepan, melt the margarine, add the pears, maple syrup and cinnamon.
- Cook for a few minutes until the pears soften, but keep their shape.
- Place the pears with a few tablespoons of liquid in an ovenproof dish and cover with the crumble mix.
- Bake for approx 30 minutes, or just beginning to brown on top.
- Serve with soya ice cream or vegan yoghurt.