This, to me, is the perfect fall crumble recipe. As a bonus for making it, you learn how to make your own homemade butterscotch sauce and also should have enough left over to use as a topping for ice cream or rice pudding. Yum!
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Units: US | Metric
- 1 kg ripe pear, peeled and sliced
- 1 large lemon, juiced
- 75 g toasted sliced almonds
- 100 g polenta
- 100 g plain flour
- 75 g golden caster sugar
- 90 g butter
- 1 pinch salt
For the Dulce de Leche
- 1Start by making the dulce de leche.
- 2Take a small saucepan and heat together the sugar, butter and cream with a dash of vanilla.
- 3Stir gently until the sugar dissolves and then boil for three minutes.
- 4Take off the heat and set aside.
- 5Now, preheat the oven to 350 F or 180 degrees C.
- 6Place the pears in an ovenproof dish with the lemon juice, tossing gently to coat.
- 7Top the pears with the almonds, then spoon over as much dulce de leche, or home-made butterscotch sauce, as you need to cover all the pears and almonds.
- 8To make the crumble topping, combine the polenta, flour and sugar in a bowl, then rub in 75g of the butter and salt.
- 9Tip this over the pears and press down lightly.
- 10Dot the surface with the remaining butter and bake for 35-40 minutes or until golden brown.
- 11Allow the crumble to stand for about 10 minutes, then serve with ice cream.
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Nutritional Facts for Pear and Butterscotch Crumble
Serving Size: 1 (304 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 657.4
- Calories from Fat 318
- Total Fat 35.4 g
- Saturated Fat 18.3 g
- Cholesterol 84.8 mg
- Sodium 177.7 mg
- Total Carbohydrate 84.5 g
- Dietary Fiber 9.2 g
- Sugars 42.1 g
- Protein 7.6 g