Cardamom and Pear Crumble

This warming cardamom and pear crumble (cobbler) is perfect for autumn.

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 445kcal

Author Bintu Hardy

Ingredients

For the crumble (cobbler):

100 g (1 cup) plain flour
100 g (1 1/8 cup) oats
25 g (1/4 cup) almonds slivers
70 g (1/3 cup) caster sugar (super fine sugar)
Pinch of salt
1 tsp ground cinnamon
1/4 tsp ground cardamom
115 g cold unsalted butter cut into small cubes

For the fruit filling:

70 g (1/3 cup) sugar
100 ml water
4 nice ripe pears peeled, cored and cut into chunks (approx 800g)
1 tsp ground cinnamon
1/4 tsp ground cardamom

Instructions

Preheat your oven to fan assisted 160C / 180C / 350F / gas 4.
Sift the flour into a food processor and add in the oats, almonds, sugar, salt, cinnamon, cardamom and butter.
Process till the resulting mixture resembles small fine breadcrumbs. Set aside this crumble topping.
To make the fruit filling, mix the sugar and the water together and bring to the boil.
Then add the pear chunks to the syrup and simmer gently for about 3 mins till pears start to soften.
Then stir in the cinnamon and cardamom and transfer the mixture into an oven proof dish.
Sprinkle the crumble topping over the fruit mix making sure to pile it high in the middle of the dish and leaving space at the edge of the dish for the cardamom caramel to bubble up.
Bake in the preheated oven for about 30 minutes until the pears are cooked and and the crumble is nicely golden on top.

Notes

If using under ripe pears you may need to simmer for at 5-7 mins. Feel free to vary the amount of spice you use to your taste. You can easily make with apples. Adapted from Jaime Oliver's best ever fruit crumble.

Nutrition