Pear & Maple Crumble

After a short hiatus, I'm back to blog today. My reason was not because of the school holiday break, but month end closing. It has been my work routine and now a days with the new management tonnes of responsibility to take care and probably more in the future. Now I realised baking has been part of my passion. Whenever I bake, the result always make me feel happy tentatively forgot about my work and stress. So, I'm not gonna miss this Bake Along #26 baking Pear Maple Crumble event. Recipe adapted from Bon Appetit with some of my own modification.

Look at those pears I got from Tesco. Are they Anjou's? I'm not sure about that but these pears are so fragrant, sweet and crunchy with slightly soft texture.

Topping: 

1 cup of all purpose flour 

1 cup of walnut+hazelnut+almond (coarsely chop and toasted) 

2/3cup brown sugar

½ cup chilled butter (cut into cube) 

Method:I used my fingers to rub in the flour, sugar and butter together. Small moist clumps of butter will form and I pour in the nuts and mix well. Then, I transfer the topping to the freezer (I can't wait too long, so I try to shorten the period. Originally rest in the fridge for 1 hour) while I working on the pear filling.

Pear Filling

3 ½ pound firm but ripe Anjou or any pears (cut into 1/2inch pieces)

2/3 pure maple syrup

1/2cup raisins

2tbsp all purpose flour 

2tbsp fresh lemon juice 

1tbsp finely chopped crystallised ginger 

Method:Preheat to 350°F. Toss all ingredients together. Let stand for 15min. Transfer pear to a baking tray. Sprinkle topping over the pears. Bake till tender, juicy bubble thickly and the topping is golden brown for about 30-35minutes. Stand for 10minutes and serve.

The recipe is a lot but I never reduce it, scared my calculation went wrong somewhere. At least I have more to share with my colleagues during lunch hour as a dessert. No reservation, first come first served. LoL

This is the result after bake. Nice and golden topping after bake. My whole house can smell the fragrant.

The cook pear is still firm and moist. Can slightly tasted the spice from the crystallised ginger. The best part is the crunchy topping with mixed nuts.

These days the weather is so so hot and I guess this pear and maple crumble serves best with ice cream is the best match maker. Here submitting this to Bake Along event hosted by Lena, Zoe and Joyce. I hope I'm not the last one to submit. Do drop by to their humble blog and see more of our members bake along with us.