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Happy Monday, people!
As you may have noticed, most of the time my recipes come from pure chance, an experiment, a random mix-in of a few ingredients I find lying around. It’s a very relaxed recipe-making process for me, which allows for worry-less testing and tasting, with no deadlines or anyone to please but myself. If a dish doesn’t come out as expected, I simply eat it (I rarely throw food away, only if it’s utterly burnt or, on the opposite, uncooked with no hope for saving it) and then, later, try again, with plenty of room for experimenting.
One such morning, when I saw a paper bag full of small firm pears on the window sill, I immediately had a desire for pear crumble, which I had never made or eaten. I started making it, adding ingredients as I went, a bit more of this and that, then remembered I had a half bag of hazelnut meal I should probably use up soon, added some oats, and there it was. You can’t really go any wrong when making a crumble, it will always taste amazing. The only must is: start from delicious seasonal fruit!
HAZELNUT, CACAO AND PEAR CRUMBLE {vegan + gluten free}
by Marta Giaccone
Recipe
2 x 9cm or 3 x 8cm ramekins
prep time: 10 mins, cooking time: 30 mins, total time: 40 mins
Pears
300 gr firm pears, already diced
juice of ½ a lemon
1 tsp starch
½ tsp cinnamon
½ tsp ginger, powdered
pinch salt
1 tsp honey or other sweetener
Crumble
4 tbsp hazelnut flour (you can blend the nuts)
3 tbsp oats (check they are certified gluten free if needed)
2 tbsp unsweetened cacao
pinch salt
1 tbsp sugar
25 gr coconut oil at room temperature (or other light oil)
Method
- Preheat oven to 180°C/350°F.
- Add diced pears to a mixing bowl together with lemon juice and starch, mix, then combine all other ingredients: a generous dash of cinnamon and ginger, salt and sweetener. Stir to incorporate. Spoon pears into your ramekins.
- In the same mixing bowls add all crumble ingredients except for the oil. Stir, then add the oil and mix with your hands until you can pinch it and it stays together. Crumble over the pears (keeping a few clumps if you can!). Sprinkle with a pinch of sugar on the top.
- Bake for 30 minutes. Let cool. Store in the fridge.
