Yield: Makes 1 pie.
Ingredients:
- FOR THE CRUST:
- 1 cup (120 g) all-purpose flour
- Pinch of salt
- 1/3 cup (90 g) fridge-cold butter
- 3 tbsp light muscovado sugar (lichtbruine basterdsuiker)
- 5 speculaas/ginger cookies or 20 kruidnoten
- 1/3 cup (40 g) slivered almonds
- FOR THE FILLING:
- 6½ cups (800 g) firm pears, peeled, cored and chopped into bite-sized chunks
- 3 tbsp light muscovado sugar (lichtbruine basterdsuiker)
- 1 tbsp butter
- 1 small organic orange, zest and juice
- 1 tsp vanilla extract
- 2 pieces of stem ginger, chopped
- 2 tbsp all-purpose flour
- YOU WILL NEED:
- A 2-pint (1 liter) pie dish
Preparation:
For the pear filling: Grease a pie dish. Cook the pears with the butter, sugar, orange zest and -juice and vanilla extract in a non-stick pan, over a medium heat, for 5 minutes. Remove from the heat. Add the stem ginger and sprinkle over the flour, and mix well. Spoon the mixture into the pie dish, cover with plastic wrap and place in the fridge until needed. This step can be done several hours in advance.
To assemble and cook the crumble: Preheat the oven to 375 degrees F (190 degrees C). Remove the pie dish from the fridge and the crumble topping from the freezer. Top the fruit with the crumble topping. Cook in a preheated oven for 20-35 minutes until the crumble has browned and the fruit is hot through. Serve warm.
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