Nutty Pear Crumble
Nutty Pear Crumble
Pears, chocolate, and hazelnuts are a classic combination that I return to again and again each fall or winter. The sweet, delicate pears somehow stand up to the bitter chocolate and buttery hazelnuts, creating a heavenly flavor trio, especially in this easy-to-assemble crumble. Use whatever pears you like, although I particularly like d’Anjou for their acidity in sweet desserts like this one.
Ingrediënten
- 2 ripe d’Anjou pears 1 pound, peeled, cored, and roughly chopped
- ¼ cup packed light brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter at room temperature
- ⅓ cup all-purpose flour
- 2½ tablespoons Dutch-process cocoa powder
- ¼ cup chopped blanched hazelnuts
- Vanilla ice cream or whipped cream for serving (optional)
Instructies
- In a bowl, combine the remaining ½ teaspoon salt with the granulated sugar, butter, flour, and cocoa powder and pinch and press the butter into the other ingredients with your fingers until a sandy, shaggy crumble dough forms.
- Stir in the hazelnuts.
- Sprinkle the crumble topping evenly over the pears.
- Place the pan in the air fryer and cook at 320°F until the crumble is crisp and the pears are bubbling in the center, about 30 minutes.
- Carefully remove the pan from the air fryer and serve the hot crumble in bowls, topped with ice cream or whipped cream, if you like.
Notes / Tips / Wine Advice:
Switch It Up:
When you’re really in the mood for apple pie, swap out the pears for tart Granny Smith apples, then, in the crumble topping, replace the cocoa powder with more flour, add ½ teaspoon ground cinnamon, and omit the hazelnuts. Bake as instructed in the directions, and serve with vanilla ice cream for a simple apple crumble in a fraction of the time it takes to roll out two crusts and bake a massive pie in the oven.
