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Total Time
1hr
Prep 20 mins
Cook 40 mins

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!

Ingredients Nutrition

  • 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

  • 75 g muscovado sugar
  • 50 g butter
  • 150 ml double cream
  • vanilla

Directions

  1. Start by making the dulce de leche.
  2. Take a small saucepan and heat together the sugar, butter and cream with a dash of vanilla.
  3. Stir gently until the sugar dissolves and then boil for three minutes.
  4. Take off the heat and set aside.
  5. Now, preheat the oven to 350 F or 180 degrees C.
  6. Place the pears in an ovenproof dish with the lemon juice, tossing gently to coat.
  7. Top 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.
  8. To make the crumble topping, combine the polenta, flour and sugar in a bowl, then rub in 75g of the butter and salt.
  9. Tip this over the pears and press down lightly.
  10. Dot the surface with the remaining butter and bake for 35-40 minutes or until golden brown.
  11. Allow the crumble to stand for about 10 minutes, then serve with ice cream.