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.