Crumbles have always been a family favourite. Get in quick while the last of the tamarillos are around and combine with some juicy pears to create a heart-warming dessert. Encasing it in a pre-cooked pastry base adds crunch and a delicious nutty topping adds texture.
This is a slight variation on my grandfather’s crumble recipe which was flour, sugar, butter and cinnamon, also totally delicious. Like all good recipes, they are ageless.
Pastry
| 1 cup | Flour |
| ¼ cup | Brown sugar |
| 1 pinch | Salt |
| 70 g | Butter, cubed |
| 1 | Egg |
| 1 Tbsp | Cold water |
Filling
| 5 | Tamarillos, peeled, chopped roughly (Main) |
| ¼ cup | Caster sugar |
| 5 | Pears, peeled and diced (Main) |
| ½ | Lemons, zested and juiced |
| 2 tsp | Cornflour |
Crumble
| ½ cup | Flour |
| ½ cup | Rolled oats |
| ½ cup | Brown sugar |
| 100 g | Butter, melted |
| 1 cup | Chopped nuts |
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Directions
- Preheat the oven to 180C.
- To make the pastry, place the flour, sugar, salt and butter into a kitchen processor. Blitz until it resembles breadcrumbs. Add the egg and water. Blitz mix again to form your dough. Roll on a lightly floured bench to fit a 22cm tart tin. Bake the pastry blind for 20 minutes, and cool.
- To make the filling, place the tamarillos and sugar into a bowl and stir. Let them sit for 20 minutes to extract the juices. Add the pear and lemon. Place into the microwave for 3 minutes to soften. Sprinkle over the cornflour, stir and cook for 1 more minute to thicken the juice slightly.
- To make the crumble, combine the flour, oats, sugar, butter and nuts.
- Place the filling in the tart tin, and top with the crumble. Bake for 25 minutes until the crumble is golden.
- Serve with whipped cream or icecream.
