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Almond Crumble Topped with Pears

Want to impress your guests with a fancy dessert? We recommend you bake them this almond crumble. Crumbles really are some of the hottest desserts on the market, and this one right here, with a smooth egg custard and caramelized pears on top really has something special to it.
Want to impress your guests with a fancy dessert? We recommend you bake them this almond crumble. Crumbles really are some of the hottest desserts on the market, and this one right here, with a smooth egg custard and caramelized pears on top really has something special to it.

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Ingredients

½ cup almonds
1 egg
¼ cup powdered sugar
1 tablespoon butter
For the egg custard:
¼ cup sugar
1 egg
1 tablespoon flour
3 tablespoons of milk
For the caramelized pears:
1 pear
1 tablespoon melted butter
1 teaspoon brown sugar

Ingredients

  • For the egg custard:

  • For the caramelized pears:

Steps

1
Done

You can start with the apple crumble.

2
Done

Add the almonds in your blender and chop them. Add the egg, powdered sugar, and butter. Whisk to combine all the ingredients.

3
Done

Line a small baking tray with parchment paper and lay 1 cooking ring (approximately 4 inches) in diameter in the middle of the pan.

4
Done

Slide the tray into the oven and for the next 45 minutes at 360 degrees F/180 degrees C.

For the egg custard:
5
Done

Heat a small saucepan over low heat, and add the sugar and egg in it. Whisk.

6
Done

Add the flour and milk. Cool for 5 minutes while stirring vigorously.

For the caramelized pears:
7
Done

Slice the pears into thin, almost transparent slices.

8
Done

Lay the slices in a baking dish lined with parchment paper.

9
Done

Glaze the pear slices with melted butter and sprinkle some brown sugar.

10
Done

Slide the tray into the oven for the next 20 minutes at 360 degrees F/180 degrees C.

11
Done

Lay the pears on top of the almond crumble. The sauce can be placed under the crumble.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

548 kcal
Calories
14 g
Protein
34 g
Fat
51 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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