Pear crumble with almonds

This warming and tasty dessert is perfect for dark and cold winter evenings. It is super-quick and easy to make.

For this dessert I prefer Williams pears. Wash the pears well, but do not peel them. Most of those important antioxidants are just underneath the skin and you do not want to peel them away.

In France you can buy poudre d’amande in ordinary supermarkets. Poudre d’amande could be translated as almond flour, and is used a lot in French pastries. Elsewhere you usually have to grind the almonds yourself into flour.

2 servings

2 Williams pears
1 tbsp rapeseed oil

For the crumble:

1 heaped tbsp sugar
1 heaped tbsp almond flour, poudre d’amande
1 heaped tbsp flour
2 tbsp rapeseed oil
½ vanilla pod

Wash the pears well and cut into small cubes. In a frying pan, warm 1 tbsp rapeseed oil over medium- high heat and quickly sauté the pear cubes. Line a smallish ovenproof dish with baking paper and pour the pear cubes in it.

Preheat the oven to 210⁰ C.

In a bowl mix the sugar, flour and almond flour. Cut a half vanilla pod length-wise and scrape the seeds into the sugar- flour mixture. Mix well, and then add 2 tbsp rapeseed oil and mix into a paste. Scatter this on top of the pear cubes.

Bake in oven for 15 minutes until golden. Serve the crumble warm. Vanilla ice cream would go nicely with the crumble.