To me Autumn is all golden and brown and pear crumbly.
Where orange and tanned leaves glisten strong like polished leather before fading to the chill of the evening’s descent.
Autumn is a time for friends and gathering, for cuddling into old comfortable woollens and feeling the rush of a crisp breeze against the warmth of a still strong sun.
It’s a time for rambling, and swings, anticipation of lovely stews and cooking feasts.
And it’s a time for pear and rhubarb crumble.
No wonder it’s a favourite time of year.
Pear and rhubarb crumble
4 pears – any variety
1 bunch rhubarb
1 cinnamon stick
1 cup whole meal flour
1 vanilla essence
1/2 and a bit of brown sugar
1 handful of oats (optional)
140grams unsalted butter
How to make rhubarb and pear crumble
Wash then slice the rhubarb, carefully removing the bottom parts and any part that is too green. Peel and core the pears and cut up into chunky pieces. Throw into a cast iron pot with the cinnamon stick and about 2 tablespoons of water. Mix together the flour, oats, sugar and vanilla essence. Add in the butter in pieces and begin rubbing with your fingertips until the mixture is combined and crumbly. Sprinkle the mixture across the fruit and press together some of the crumble into little balls for a more crunchy effect. Bake for about 30 to 40 minutes at 180 degrees C. Make sure you don’t put a lid on it. The crumble is ready when the fruit is soft and resting in a syrupy consistency. Serve with either fresh runny cream, double cream or ice cream.
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