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Pear, Raspberry and White Chocolate Crumble

A community recipe by

Not tested or verified by Nigella.com

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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 ounce 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.

  • 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.
  • Tell us what you think