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Pear & blueberry crumbles
Pear & blueberry crumbles
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Winter crumble dessert, freezer-friendly for advanced preparation before your special dinner party.
Ingredients:
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) water
  • 2 x 5cm-strips lemon rind
  • 1 x 7cm cinnamon stick
  • 6 (about 1.3kg) firm Packham pears, peeled, cored, cut into 2cm pieces
  • 350g frozen blueberries
  • 115g (3/4 cup) plain flour
  • 80g butter, melted
  • 125g (3/4 cup) macadamia nuts, coarsely chopped
  • 35g (1/2 cup) shredded coconut
  • 55g (1/4 cup, firmly packed) brown sugar
Instructions:
  • Preheat the oven to 180°C. In a medium saucepan, mix caster sugar, water, lemon rind, and cinnamon over low heat until the sugar dissolves. Then, add the pear and cook covered for 10 minutes until tender, stirring occasionally. Finally, stir in the blueberries and cook for an additional 2 minutes until heated through. Remove from heat and enjoy!
  • In a medium bowl, combine the flour and butter until well mixed using a wooden spoon. Add the macadamias, coconut, and brown sugar, then stir everything together.
  • Separate the pear mixture from the lemon rind and cinnamon, and throw them away. Divide the pear mixture into four 250ml (1-cup) ovenproof ramekins or baking dishes. Sprinkle the macadamia mixture on top. Bake in the preheated oven for 15-20 minutes until the topping is golden. Serve with vanilla ice cream or double cream.

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