Name: Pear and Berry Hazelnut Frying Pan Crumble
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 25g unsalted butter; 1kg medium William Bartlettpears (6), peeled, cored and quartered; 1⁄4 cup raw sugar; 1⁄4 cup orange juice; 2 cups frozen mixed berries Vanilla ice-cream, to serve; CRUMBLE; 1 cup plain flour; 3⁄4 cup raw sugar; 100g cold unsalted butter, chopped; 3⁄4 cup hazelnuts

Pear and Berry Hazelnut Frying Pan Crumble

For a sweet surrender like no other, this indulgent creation really hits the spot.

Skip to Recipe

Serves 6

Prep

20M

Cook

25M

Total

45M

For a change, replace hazelnuts with pecans or almonds. If you don’t have an ovenproof frying pan, cook pears in a frying pan and transfer to an ovenproof dish.

Ingredients

25g unsalted butter

1kg medium William Bartlettpears (6), peeled, cored and quartered

1⁄4 cup raw sugar

1⁄4 cup orange juice

2 cups frozen mixed berries Vanilla ice-cream, to serve

CRUMBLE

1 cup plain flour

3⁄4 cup raw sugar

100g cold unsalted butter, chopped

3⁄4 cup hazelnuts

Method

To make crumble, pulse our, sugar, butter and 1⁄4 cup of the hazelnuts in a food processor until mixture starts to clump together. Transfer to a large bowl. Coarsely chop remaining hazelnuts. Stir through crumble.

2 Melt butter in a medium, deep, ovenproof frying pan (base measuring 22cm) over a medium to high heat. Add pears. Cook, stirring, for about 2 minutes or until lightly golden.

3 Sprinkle over sugar. Pour over juice. Bring to boil. Boil, stirring occasionally, for about 8 minutes, or until pears are just tender and liquid has evaporated.

4 Remove pan from heat. Sprinkle berries over pears. Top with crumble.

5 Cook in a moderate oven (180C) for about 25 minutes, or until top is golden brown.

6 Serve warm with ice-cream.

Jane Ash Food Editor

Jane’s love of food began at a young age and led to her studying home economics at TAFE before embarking on a career in food media and TAFE hospitality teaching that has spanned over 30 years. Today, as a Food Editor across New Idea, New Idea Food and Woman’s Day, she’s all for sharing fresh, delicious and achievable recipe ideas, plus the tricks of the trade so everyone can experience the joy of cooking. Attaining a certificate in Nutrition and Diet from Beck Health & Nutrition, Jane has a sound knowledge of the role a wholesome diet plays in overall health and wellbeing, and a growing interest in developing recipes for those on special diets. A believer in everything in moderation, her love of food extends to sweet treats too, especially cakes and desserts, of which she’s developed hundreds while working in numerous leading magazine test kitchens. She knows she’s in the right job when she finds herself still dreaming up new creations to share and inspire others.

Kerrie Worner

Ingredients

Method

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