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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:

  1. Pre-heat the oven to 200C/Gas6.
  2. To make the crumble topping, mix the flours and the cinnamon together, rub in the margarine
  3. Add the sugar and continue rubbing in the margarine until the texture resembles breadcrumbs.
  4. Now add the hazelnuts and oats.
  5. Add a little water and with a knife cut through the mix until it forms knobbly small lumps.
  6. In a large saucepan, melt the margarine, add the pears, maple syrup and cinnamon.
  7. Cook for a few minutes until the pears soften, but keep their shape.
  8. Place the pears with a few tablespoons of liquid in an ovenproof dish and cover with the crumble mix.
  9. Bake for approx 30 minutes, or just beginning to brown on top.
  10. Serve with soya ice cream or vegan yoghurt.

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