No Fuss Pear Crumble Food

PEAR GINGER CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
• For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
• Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

PEAR AND RAISIN CRUMBLE

Steps:

• Preheat oven to 400°F Mix pears, 1/3 cup sugar, 2 tablespoons crushed cookies, and 1 teaspoon cinnamon in 11x7x2-inch glass baking dish. Mix in raisins.
• Using fingertips (I was resistant to this instruction and tried to use just a fork to combine the ingredients, but finally gave in and use my fingertips with great success. The butter needs the slight warmth of your hands to combine well with the dry stuff.), press together flour, butter, 1/2 cup sugar, and 1 teaspoon cinnamon in large bowl until moist clumps form. Mix in 4 tablespoons crushed cookies.
• Drop topping evenly over filling. Bake until juices bubble thickly and topping is brown, about 30 minutes.

PEAR AND APPLE CRUMBLE

Steps:

• Preheat your oven on 180'C/350'F

HONEY PEAR GALETTE

Steps:

• Preheat the oven to 375ºF and line a baking sheet with parchment paper.
• Roll out your pie crust into a 10-inch circle that is about 1/8 -inch thick and place it on a lined parchment-large plate. Place the pie crust in the fridge for 15 minutes to firm up.
• While pie crust is firming up, place the pecans, flour, ¼ teaspoon cardamom, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg into a food processor. Process the ingredients on low until the ingredients are processed together and the pecans turn into a pecan flour.
• Continue to process the mixture while drizzling 2 teaspoons of honey into the food processor. Only process with the honey until combined, do not let the mixture turn into a dough. Set the pecan mixture aside.
• Place the thin pear slices into a large bowl and toss the pears with 1 tablespoon of lemon juice. Sprinkle ¼ teaspoon of cardamom and ½ teaspoon of cinnamon over the pears and toss the ingredients together.
• Remove the pie crust from the fridge and pour the pecan mixture into the middle of the pie crust. Spread the pecan mixture over the pie crust, but leave 1.5-inches of pie crust clean at the edges of pie crust.
• Next, begin layering the pear on top of the pecan mixture. Start in the middle of the pie crust and overlap the pears in layers moving towards the edge of the pie crust. Only place the pears on the pecan mixture. Stop when you reach the clean edges of the pie crust.
• Fold the pie crust over the pears to create a beautiful crust. Set aside.
• Heat 2 tablespoons of honey and 2 tablespoons of butter together over medium heat.
• When the honey and the butter is melted remove it from the heat.
• Brush the butter mixture over the pie crust and the pears with a pastry brush.
• Place the galette into the oven and bake for 15 minutes. Turn the pan around in the oven and bake for an additional 15 minutes or until the pie crust begins to brown.
• Remove the galette from the oven and let it rest for 10 minutes. Drizzle with honey and serve.

SPICED PEAR CRUMBLE WITH ALMONDS

Steps:

• Preheat the oven to 190 degrees C / 374 F. I use a fan assisted electric oven please adjust the temperature according to your own oven.Toast the flaked almonds in a dry frying pan tossing all the time until they are golden.
• Add the flour, butter and sugar to a large mixing bowl. Rub the butter into the flour and sugar mix until you have a rough breadcrumb texture. Stir in the almonds. Then place the bowl in the fridge.
• Heat 45g of butter in a 25cm / 10 inch cast iron skillet, swirling all the time. Once the butter has melted and is bubbling add the spices, stir well. Now add the pears and the soft light brown sugar. Carefully mix well.When the liquid is bubbling around the pears, sprinkle the cornflour over the pears and mix well again.
• Turn off the heat then take the crumble mixture out of the fridge. Sprinkle all of the crumble over the pears. Place the skillet on the middle shelf in the oven. Bake for 30 minutes turning the skillet around halfway through cooking. The crumble is done when the topping is golden, the juice is bubbling and the pears are tender.
• Serve warm with ice cream or cream.

BLACKBERRY AND PEAR CRUMBLE

Steps:

• For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter.
• In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside.
• To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10-12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh.
• Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used.
• Sprinkle over the topping and bake for 20-25 minutes, or until golden-brown and bubbling.
• Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale.
• Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon.
• To serve, divide the crumble between serving bowls and pour the custard over.