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Raymond Blanc's Pear Crumble

Who doesn't love a crumble? Searching for a different filling I came across this recipe by

Raymond Blanc, right now is the perfect time to make it.

Raymond suggests cooking the topping first, it was a first for me but definitely helps to keep a nice texture.


For the crumble topping:

60g Butter, unsalted, cold, cut into 2cm pieces

120g Plain Flour

30g Caster Sugar

30g Demerara sugar

For the pear and ginger compote

20g Water

80g Caster Sugar

60g Butter unsalted

4 Pears, ripe cored and diced 2-3cm

5g Ginger, grated.


Making the crumble

Preheat the oven to 200 C

In a large bowl, rub the softened butter and sugar together with the flour using your fingertips until the mixture forms a light breadcrumb texture.

Sprinkle the crumble topping on an oven tray and cook in the preheated oven to lightly colour for 15 minutes.

Remove and reserve.

Pear and ginger compote

In a large saucepan , add the water then the sugar, so it slowly absorbs and becomes a syrup.

On a medium high heat, cook the syrup to a very pale blonde caramel.

Add the butter and pears and cook for 6-8 minutes, stir in the ginger, pour into a gratin dish and leave to cool.

Evenly top the cooled fruit with the crumble mix and bake in the oven for 10 minutes.

Serve with vanilla or cinnamon ice cream.

It was delicious -let me know if you try it.

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