The pear is back in season! While we get the pear’s cousin, the apple, just about all year round the lesser seen but deeply delicious pear is an Autumn star. While apple crumble is good enough, it’s always fun to swop around so here’s a pear crumble recipe to warm up your fireside nights.
Makes 1 Tart | 15min hands-on | 1hr10min hands-off
INGREDIENTS
For the pastry:
1⁄2 cup coconut oil, chilled, plus extra to grease
1⁄2 cup flour
3 tbsp caster sugar
1⁄4 tsp salt
8 tbsp ice water
For the crumble:
1⁄4 cup desiccated coconut
1⁄4 cup flaked almonds, crushed
3 tbsp coconut oil
1 tbsp flour
6 pears, peeled, cored and cut into wedges
METHOD
For the pastry:
1. Preheat oven to 180°C and grease a 23 cm tart tin.
2. Place the oil, flour, sugar and salt in a food processor and pulse until the mixture resembles coarse breadcrumbs.
3. Start adding the ice water a few tablespoons at a time, continuing to pulse. Stop as soon as the dough begins to come together. Shape it into a disc, wrap in cling film and chill in the fridge for 30 minutes.
For the crumble:
1. Combine the coconut, almonds, oil and flour. Use your fingertips to rub together until the mixture resembles coarse breadcrumbs.
2. Roll out the pastry into a circle slightly larger than the tart tin, then line the tin with the pastry.
3. Arrange the pear wedges on top, then scatter the crumble mixture over them.
4. Bake for 35–40 minutes, until the pears are cooked through and the crumble is golden.
This pear crumble is best served warm, and we do suggest a scoop of ice cream, yoghurt or a little bit of pouring cream for extra indulgence.
