This gorgeous South African pear and pecan crumble includes some grated marzipan in the topping – and it works a treat. Enjoy!

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 6 

Ingredients

6 South African pears, peeled, cored and chopped
15g butter
¼ tsp ground cinnamon
30g pecan nuts, chopped
70g light muscovado sugar (or light soft brown sugar)

Topping:
150g plain flour
75g butter
75g porridge oats
50g light muscovado sugar (or light soft brown sugar)
75g marzipan, grated
Natural yogurt, single cream or ice cream, to serve



     
 Per 100g (recipe)Per serving

223g

RI (%) per 100g (recipe)RI (%) per serving
Energy KJ889198311%24%
Calories Kcal21247311%24%
Fat8.5g19g12%27%
Of which saturates3.8g8.5g19%43%
Carbohydrate30g67g12%26%
Of which Sugars17g39g19%43%
Fibre2.8g6.4g11%26%
Protein2.6g5.8g5%12%
Salt0.14g0.32g2%5%

Method

  1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
  2. Put the pears and butter into a saucepan with 100ml of cold water and cook over a low heat for 10 minutes, stirring occasionally. Spoon into a baking dish and add the chopped pecans and sugar.
  3. For the topping, rub the flour and butter together until the mixture resembles breadcrumbs, then stir in the porridge oats, sugar and grated marzipan. Scatter evenly over the fruit filling.
  4. Bake for 25-30 minutes, until golden brown. Serve with natural yogurt, single cream or ice cream.

Cook’s tips: Try using South African plums when they’re in season – you’ll need about 8, pitted and halved.


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