Strawberry, Pear and Hazelnut Crumble

When a heat wave hits, there’s only two questions on my mind during dessert recipe testing. Number one: how can I spend as little time as possible in a hot kitchen? And number two: can be it be served with ice cream? The answer is then a very simple one: make a crumble. They’re quick, simple, require just a brief stint in the oven and to have them any way other than with a scoop of vanilla would be to halve the enjoyment. So, sure enough, I’ve been making a fair few of these over recent weeks. Though the filling variations are plentiful, I continue to come back to this pear, strawberry and hazelnut crumble – it never fails to win everyone over.

Pears and strawberries are a match made in heaven. Whilst pears are subtle and somewhat mellow flavoured, when baked, strawberries tend to get sweeter and, as their juices ooze, all the flavours combine and compliment perfectly. With a hazelnut and oat crumble topping that is crunchy, sweet and salty, it’s the perfect indulgence on a summery evening. And, let’s not forget, a great leftovers-for-breakfast option. Give it a go!

 

Ingredients

  • 2 large pears
  • 200g strawberries
  • 1 1/2 cups oats
  • 1/3 cup hazelnuts (halved)
  • 3 tablespoons flour (plain, spelt, almond or buckwheat all work).
  • 3 tablespoons coconut oil
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla
  • A generous inch of salt

Method

Pre-heat your oven to 160°C.

Slice your pear into chunks and half your strawberries. Mix together in a bowl then spread across the bottom of a baking dish.

Place 1/2 cup of the oats in a food processor and lightly pulse until slightly broken up. Then, combine with the rest of the oats, flour, hazelnuts vanilla and salt. Add the coconut oil and maple syrup and stir until completely coated. You may need to add a little more coconut oil if there are any dry bits.

Spread the crumble mixture over the top of the fruit and place in the oven for 12-15 minutes, until the crumble top is golden and crispy.

Remove and allow to cool for 5 minutes before digging in. Serve with ice cream and enjoy!


Love crumble? I’ve got two more you’re sure to adore!

Toffee apple crumble

Blueberry, peach and almond butter crumble

Maxine Ali

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