Z's Cup of Tea

For the past two weeks, I’ve noticed that I’m posting either on a Saturday or a Sunday – not my intention at all, I’ve just been busy. Last week my Dad took my family on a sudden vacation and just about everything was turned upside down. (Stay tuned for a post, or a series, documenting my family’s vacation and where we went, including pictures!) Now that I’ve gotten back, I’m only just getting back into the swing of things. I had arranged posts to go up while I was gone, and that didn’t really happen, did it? They’re only just getting out now.

I made this crumble – or crisp, as you like it, before we left. It was inspired from a cobbler I’d made with pears, rather than the usual apples, and I’d used cardamom with the pears in addition to cinnamon. Pear with cardamom is one of the best matches: each compliments each other so well, and the cardamom just provides that little bit of spice enough to warm you in the days of nippy mornings and chilly, winter weather. My favourite part of this dessert is the pear juice. It might just be better than apple cider, I swear. I would tilt the pan for the juice to pool and then drink it, sipping from a spoon.

It’s also the first crumble that I’ve made with almond flour that I’m happy with the results. The first time I made an SCD crumble, the topping was, in a word, disappointing. It was distracting. This crumble makes up for that.

One year ago: Coconut Macaroons (SCD & GFCF)

Pear and Almond Cardamom Crumble (or Crisp)

Crumble or crisp? Take your pick. Apparently a crumble in Britain is what a crisp is in America. I suppose it’s just like pudding, among other culinary distinctions. Because of the almond flour, this makes the crumble on the filling side but that’s okay.

I like my pears to be soft and sweet, ripe enough that when cut into, the knife slices through it easily and the pear drips with juice, and those pears are the best ones for this crisp. Don’t use hard or under ripe pears as they aren’t the same and hardly soften, if at all.

Ingredients:

Filling

5 or 6 ripe pears, firm or soft
1/4 to 1/2 tsp. ground cinnamon
1/2 to 1 tsp. ground cardamom

Topping

1/2 cup almond flour
1/4 cup honey
2 tbsp. coconut oil, soft or liquid
3/4 cup whole almonds with skin
1/4 tsp. almond extract

Method:

Preheat oven to 435ºF.

Quarter and core the pears, and roughly chop into a small pot. Depending on the softness of your pears, they may be pre-cooked – if they’re soft as I described above (the way I like them), skip cooking and just mix the chopped pears with cinnamon and cardamom, coating with the spices. If they’re on the slightly firmer side, cook them for a few minutes until some of the juices are released and the fruit is softened. Add the spices. Put into a baking pan or pie plate (mine is a 9-inch) lined with parchment paper.

Topping: Heat the honey over medium heat in a small pot, until runny but not bubbling. Mix into the almond flour in a bowl and, while it’s still warm, add the coconut oil so that it melts into the dough. Pulse the whole almonds in a food processor until roughly chopped. Stir in the chopped almonds into the dough and add almond extract.

Assembly and baking: Sprinkle the topping over the pears and bake for about 25 minutes or less until the topping is golden brown and the pears are completely soft and bubbling. (As you can see, mine got burnt a bit but it was okay – my Dad liked the burnt bits.) Another indication that the pears are done is that the skin should be brown and no longer green or yellow. Remove from oven and cool slightly. Serve warm. Enjoy!