Ingredients on a table

Pear and amaretto crumble

I put in ALL the sugar and butter that this recipe called for. And, oh my, did it turn out fork-lickin’, eating-3-pieces-in-a-row-after-eating-the-leftover-dough-and-even-some-of-the-leftover-crumble-topping good (who, me? yep, I have a sweet-tooth the size of Siberia).

Though I substituted/added a few ingredients, I followed the instructions in this cookbook to a T:

ottolenghi book

Here’s what I swapped out/added in:

Ingredients I substituted in the recipe
Whole wheat flour for all-purpose, whole apple instead of 1/2, rum syrup instead of amaretto, canned peaches/pears instead of 1 pear, and peanut oil for sunflower. As for the flax seeds, I forgot those completely.

I didn’t want to type up this detailed recipe word-for-word from the cookbook, so fortunately I found it on someone else’s blog. UNFORTUNATELY, this recipe excludes how to make the crumble topping. I’ll go over that here:

2 1/3 c. all-purpose flour

1/2 c. superfine sugar

3/4 c. plus 1 tbsp. cold unsalted butter, cut into small cubes

1.) Put the flour, sugar, and butter in a bowl and mix with your hands or an electric mixer fitted with the paddle attachments to work it to a uniform bread crumb consistency. Make sure there are no lumps of butter, and, if using a mixer, watch it carefully. Within a few seconds a crumble can turn into a cookie dough.

2.) Transfer the crumble to a plastic container. It will keep in the fridge for up to 5 days or for ages in the freezer.

Here’s how I “ground” the almonds:

A mallet and mashed nut in a bowl

Here’s the lemon zest, walnuts, and fruit:

Fruit, etc. in a mixing bowl

And here’s the finished crumble. DE-licious!

Cake and cake on a plate in a collage

I would HIGHLY recommend making this crumble. It’s one of the deserts I’m proudest of in 2015, and I’ve been on a desert-making frenzy lately. So go forth and make Ottolenghi’s crumble! The only thing you’ll regret is how much of it you eat.


3 thoughts on “Pear and amaretto crumble

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