Pear Almond and Mince Meat Crumble

Pear Almond and Mince Meat Crumble

Posted by Kate Morgan on 23/12/2013

  • Recipe difficulty: Easy
  • Blog post
  • 5 of 5 1
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Desserts

Can be made with these products:

Ingredients

For the crumble:

50g cold, cubed unsalted butter 
75g plain flour 
25g demerara sugar
25g caster sugar 
50g ground almonds

For the pear filling:

3 large ripe Conference pears, peeled, cored and cut into chunks 
3 tbsps mincemeat
Juice of half a lemon

No childhood Sunday lunch would be complete without a warming fruity Crumble.

Sunday morning would find the whole family crowded into a bustling kitchen. Dad prepping the Roast Dinner, us kids crowded around the kitchen table hurriedly finishing off our homework, the radio humming in the background and Mum rubbing making a Crumble.

Apple Crumble was the classic - warm, sweet apple, a hint of spice from a generous spoon of cinnamon and topped with a crunchy crumble.

But we've enjoyed variations over the years. Seasonal fruits such as Blackberries, Pears, Rhubarb and Plums have all made an appearance with nutty toppings including almond, hazelnut and pecan. 

Adapting our family pear crumble recipe to provide a festive twist I've created these Individual Pear, Almond and Mincemeat Crumbles. Perfect for using up leftover mincemeat lurking in the back of the store cupboard this Christmas.

Simple, straightforward and utterly scrumptious  - no wonder this traditional British pudding has remained a classic for generations. 

Prep time: 30 minutes

Cooking time: 20-30 minutes

  1. Preheat your oven to 200C/180C fan/Gas Mark 6
  2. For the crumble: sift the flour in a large bowl.  Add the butter and rub the ft into the flour with your fingertips until the mixture resembles fine breadcrumbs. Mix in the sugars and almond. Set aside
  3. Spoon the fruit and mincemeat into three individual oven proof pudding dishes and squeeze over the lemon. 
  4. Sprinkle over the crumble topping. Bake for 20-30 minutes until the crumble is golden on top and the fruit bubbling up at the sides of the dish. Serve warm with a big dollop of custard! 

* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.


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Ingredients

For the crumble:

50g cold, cubed unsalted butter 
75g plain flour 
25g demerara sugar
25g caster sugar 
50g ground almonds

For the pear filling:

3 large ripe Conference pears, peeled, cored and cut into chunks 
3 tbsps mincemeat
Juice of half a lemon

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