A decadent twist on a classic dessert
Crumble is one of the easiest crowd-pleasing desserts ever invented. Nearly everyone’s mum has made one for them and the great thing is the simple recipe format allows for plenty of new additions when it comes to fruit combinations. Such as this Pear Raspberry and White Chocolate Crumble recipe.
Pear, raspberry and white chocolate
Sweet pears are complimented by the tart and slightly sour taste of raspberries. Whilst the raspberries do tend to go a little mushy during cooking, sturdy pear maintains a little bite for a pleasing texture.
Cardamom spiced crumble
Cardomom and pistachio are great flavour partners and along with chunks of white chocolate, this crumble has a newfound luxuriousness. White chocolate can often be laden with sugar so it’s best to use a good quality one, such as a Swiss brand.
Top this Pear Raspberry and White Chocolate Crumble with ice cream
Crumble is most famously served hot straight from the oven with a scoop of cold ice cream on top. However, it is also delicious and served cold with a splash of cold cream, mascarpone, or dollop of thick clotted cream.
If you liked this recipe you may also be interested in:
- Cardamom – What is cardamom and how to use it in your cooking
- Pear Date and Tamarind Chilli Chutney
- Raspberry Tahini Chocolate Brownies
Pear Raspberry and White Chocolate Crumble
Delicious pear and raspberry crumble with cardamom, white chocolate and pistachio crumble
- Total Time: 40 Minuten
- Yield: 4 – 6 1x
Ingredients
- 3 ripe pears, peeled, cored, chopped or 500g drained tinned pears
- 200g fresh raspberries
- 1 tsp cornstarch + 3 tablespoons of water
- 1 tsp vanilla
- Ice cream to serve
White Chocolate Cardamom Crumble
- 75g unsalted butter, softened
- 50g light brown sugar
- ¾ tsp tsp cardamom
- 100g plain flour
- 45g rolled oats
- 30g shelled pistachio nuts, roughly chopped
- 100g white chocolate chips
Instructions
- Place pear, raspberries and cornstarch liquid in a saucepan and toss to combine. Bring to a boil then reduce to simmer placing a lid on top. Cook for 3 – 4 minutes, stirring occasionally until the fruit has softened and started to release its juice.
- For the crumble: rub butter, sugar, cardamom, flour and oats in a bowl until butter has integrated into the mix and formed a crumble. Add chocolate pieces and stir to combine.
- Preheat the oven to 180°C. Place fruit filling into an ovenproof dish. Scatter over the crumble. Bake for 20-25 minutes until golden. Serve with ice cream or cream.
Keywords: best crumble recipes, cardamom white chocolate crumble, What is crumble topping made of, pear and raspberry desserts
