Pear, Raspberry and White Chocolate Crumble
A community recipe by orchidNot tested or verified by Nigella.com
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Pre – heat the oven to 180 degrees. You will also need a shallow dish. Firstly make the crumble. Place the flour; butter and sugar in a process and pulse until it resembles fine breadcrumbs (do not over process!). Stir in the oats and the white chocolate chips/chunks. Make the syrup. Dissolve the golden caster sugar in the boiling water and add the vanilla and lemon juice. Pour this into the dish to be used for the crumble. Add the peeled and sliced pieces of pear, ensuring they are coated with the syrup. On top of this add the raspberries and finally add the white chocolate chips/chunks. Top with the crumble mixture and place in the oven and cook for about 45 minutes – the crumble topping will not be coloured very much – this is fine.
Pre – heat the oven to 180 degrees. You will also need a shallow dish. Firstly make the crumble. Place the flour; butter and sugar in a process and pulse until it resembles fine breadcrumbs (do not over process!). Stir in the oats and the white chocolate chips/chunks. Make the syrup. Dissolve the superfine sugar in the boiling water and add the vanilla and lemon juice. Pour this into the dish to be used for the crumble. Add the peeled and sliced pieces of pear, ensuring they are coated with the syrup. On top of this add the raspberries and finally add the white chocolate chips/chunks. Top with the crumble mixture and place in the oven and cook for about 45 minutes – the crumble topping will not be coloured very much – this is fine.
Introduction
I bought these raspberries to make into the chocolate heart cake, but made the Old Fashioned Chocolate Cake from Feast instead (gorgeous btw!) Anyway I had a glut of pears which were getting past it and these rasps leftover - so this is what transpired!
I bought these raspberries to make into the chocolate heart cake, but made the Old Fashioned Chocolate Cake from Feast instead (gorgeous btw!) Anyway I had a glut of pears which were getting past it and these rasps leftover - so this is what transpired!
Ingredients
Serves: 4 - 6
Metric
Cups
For the Filling
- 1 kilogram pears (ripe but not over ripe, peeled and each pear sliced into 8 pieces)
- 75 grams golden caster sugar
- 75 millilitres boiling water
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 170 grams raspberries (fresh)
- 50 grams white chocolate chips (or chunks)
For the Crumble
- 150 grams plain flour
- 100 grams butter
- 100 grams golden caster sugar
- 50 grams rolled oats
- 50 grams white chocolate chips (or chunks)
For the Filling
- 2⅕ pounds pears (ripe but not over ripe, peeled and each pear sliced into 8 pieces)
- 3 ounces superfine sugar
- 2⅝ fluid ounces boiling water
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 6 ounces raspberries (fresh)
- 2 ounces white chocolate chips (or chunks)
For the Crumble
- 5 ounces all-purpose flour
- 4 ounces butter
- 4 ounces superfine sugar
- 2 ounces quick-cooking oats
- 2 ounces white chocolate chips (or chunks)
Method
Pear, Raspberry and White Chocolate Crumble is a community recipe submitted by orchid and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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