Pear and Almond Crumble with Custard
This pear and almond crumble is a good source of fiber and vitmain C from the pears and protein from the almonds.
If yo udon't have almonds available, pecans or walnuts make a good substitute.
Author of this recipe:
- For the crumble
- 5 cups Pear (peeled, cored and quartered)
- lemons (juiced)
- 3 Tbsps caster sugar
- ⅔ cup Almond flour
- 3 Tbsps all-purpose flour
- ½ cup brown sugar
- 0.333 cup melted butter
- 1 tsp cinnamon
- ⅔ cup sliced almonds
Heat the oven to 350º.
Place the pear quarters in a buttered ovenproof dish and sprinkle over the lemon juice. Mix together the caster sugar, ground almonds, flour, brown sugar, melted butter and cinnamon and scatter the mixture over the pears. Bake in the oven for 20 - 25 minutes.
While the crumble is baking, make the custard. Heat the milk and cream in a pan with the vanilla pod, bring to a boil then remove the pan from the heat. Beat together the egg yolks and sugar in a bowl, pour over the hot milk and cream then return the mixture to the pan and cook over a gentle heat, stirring all the time, until the custard is thick and creamy.
Remove the vanilla pod from the pan and strain the custard through a sieve into a warmed serving jug. Serve the crumble warm or hot with the custard poured over and garnished with the flaked almonds.