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    You are in: Home / Recipes / Pear and Butterscotch Crumble Recipe
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    Pear and Butterscotch Crumble

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Sackville's Note:

    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

    For the Dulce de Leche


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

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