Mandarin and Nashi Pear Crumble

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It's cold outside, rain is starting to fall, the temperature has dropped, it's dark when you leave the office, you find yourself wearing more layers of clothing or perhaps starting the fire earlier than normal.  Dinners are hot stews, roasts, oven baked vegetables and crispy potatoes.  After dinner you are feel like something sweet, but not too sweet.  Moist honey soaked fruit with golden crumbs baked on top. Yes, crumble, perfect! An inexpensive recipe that takes no time to prep.

Crumbles originated in Britain during the 2nd World War as there was strict rationing, the ingredients needed to create the bases of a normal pie weren’t available.  Traditionally made with apple, flour, lots of butter and sugar we have put our own twist on this classic dish and have made it with a base of mandarins and nashi pears and a topping with oats, pumpkin seeds and dessiccated coconut.  If you are dairy free sub the butter for coconut oil, it works just as well!

We like to choose fruit that is in season so depending on the time of year you could swap over the mandarin and nashi for another type.  To find out what is in season and when take a look at the 5+ A Day website here.

Serve with a dallop of yoghurt.  Will keep in an airtight container for up to 1 week in the fridge.  Jx

Mandarin and Nashi Pear Crumble

Recipe Type

:

Dessert

Prep time:

5 mins

Cook time:

25 mins

Total time:

30 mins

Serves:

4-6

Ingredients

  • 2 nashi pears, cubed (approx. 400 grams)
  • juice of 1 lemon
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp Manuka honey
  • ¼ cup water
  • 4 mandarins, peeled and broken into segments
  • Topping
  • 2 cups oats
  • ½ cup pumpkin seeds
  • ½ cup desiccated coconut
  • 1 tsp cinnamon
  • ¼ cup coconut sugar
  • 50 grams butter

Instructions

  1. Preheat the oven to 200 C fan bake. Take butter out of fridge so that it can soften slightly.
  2. Place the pears, lemon juice, cinnamon, nutmeg, Manuka honey and water in in a saucepan over low to medium heat. Cover and cook, stirring occasionally, for 5 minutes or until the pears have softened slightly. Add in the mandarins and combine ingredients, cooking for a further 2 minutes. Transfer mixture to a square oven dish.
  3. Gently pulse the oats, pumpkin seeds, desiccated coconut in a blender or food processor for 5-10 seconds so that they are course and crumbly. Transfer to a large mixing bowl.
  4. Add in cinnamon, coconut sugar and combine ingredients. Cut the butter into small pieces and rub it into the topping mixture so that it becomes crumbly. You will know the topping is ready when it resembles coarse crumbs, with a few pea-sized clumps of butter within.
  5. Top the pear mandarin mixture with the crumble topping.
  6. Bake in the oven for 15 to 20 minutes.

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