Pear and chestnut crumble

Pear and chestnut crumble

It’s been a long time since I made a crumble. A few ripe pears that I had to use quickly allowed me to repair this fault. Yes, yes, not making crumbles regularly is a mistake! Because the crumble is still the ideal dessert to treat you without feeling too guilty. Plus, it’s so easy to prepare.

As I had just made the chestnut pear jam I told you about in the previous post, I stuck to these flavors. My pears are simply fried with a little honey, then mixed with chestnut jam. At the same time, I cooked a chestnut flour crumble. All you have to do is cover the pears with this crispy crumble at the last moment, and put it all in the oven.
By doing this, you are sure to have a crumble that does not soak up fruit juice, and therefore loses none of its crispness. It is also very convenient, because everything is ready in advance.
In addition, the crumble thus prepared keeps very well. So, you can use what’s left with yogurt, chocolate mousse or even nibble it like that.

Pear and chestnut crumble:

Crumble:

180g T55 flour
80 g chestnut flour
80g brown sugar
90g butter

Preheat the oven to 180°C.

In a bowl, put the flour and sugar.
Add the butter in pieces and mix with your fingertips. Large chunks of pasta will form. It is sometimes necessary to add a small trickle of water.

Spread this mixture on a baking sheet and cook for 20 minutes, stirring halfway through cooking.

Leave to cool, and store in a metal box.

Pears:

1 kg of ripe pears
2 tbsp of honey
60 g chestnut jam

Peel and cut the pears into cubes.
Fry them over high heat with the honey until they begin to brown slightly. Stir regularly.

Off the heat, add the chestnut jam and mix.

Preheat the oven to 180°C.

Pour the pears into a mold, and cover with crumble.
Cook for 10 to 15 minutes.

Serve warm.

Pear and chestnut crumble

To finish: everything can be prepared in advance. The pears are then kept cool, and at the last moment the crumble is added to them. In this case, you will just have to adjust the cooking time, because cold pears will take longer to heat.


Use the chestnut jam or chestnut cream you want.


There is more crumble than necessary. But you will use it easily.


Rather than a large dish, it is possible to make individual portions. In this case, cut the pears into smaller pieces.

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