I made this a couple of weeks ago as a last-minute dessert when the in-laws were coming over at short notice. Mmmm, I can still taste the sweetness of the fruit filling and that delicious crumble that melts in your mouth. I love a good crumble - and this one was excellent. www.taste.com.au - you've done it again!
55g (1/4 cup) caster sugar
60ml (1/4 cup) water
2 x 5cm-strips lemon rind
1 x 7cm cinnamon stick
6 (about 1.3kg) firm packham pears, peeled, cored, cut into 2cm pieces
1 x 350g pkt frozen blueberries
115g (3/4 cup) plain flour
80g butter, melted
125g (3/4 cup) macadamia nuts, coarsely chopped
35g (1/2 cup) shredded coconut
55g (1/4 cup, firmly packed) brown sugar
Method
Preheat oven to 180°C. Combine caster sugar, water, lemon rind and cinnamon in a medium saucepan. Stir over low heat until sugar dissolves. Add the pear and cook, covered, stirring occasionally, for 10 minutes or until tender. Add blueberries and cook for 2 minutes or until heated through. Remove from heat.
Meanwhile, place the flour in a medium bowl. Add the butter and stir with a wooden spoon until well combined. Add the macadamias, coconut and brown sugar, and stir to combine.
Remove the lemon rind and cinnamon from the pear mixture and discard. Spoon the pear mixture among four 250ml (1-cup) capacity ovenproof ramekins or baking dishes. Top with macadamia mixture. Bake in preheated oven for 15-20 minutes or until topping is golden. Serve with, vanilla ice-cream or double cream.
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