The bright and zesty fragrance of fresh mint and lemon adds a new dimension to a classic winter crumble.
Beautiful in-season pears are lightly stewed with medjool dates, lemon, and a few pieces of sticky stem ginger to make a naturally sweet and spiced fruit filling. Fresh mint leaves are stirred in at the last minute before being topped with a crunchy oat and nut crumble and baked until golden brown.
It’s a beautiful, fresh and light combination of flavours and goes so well with a big spoonful of vanilla-bean ice cream, natural yoghurt, or if you’re in the mood for a truly comforting treat – a drizzle of warm custard.
For the fruit:
4 large pears, peeled, cored, sliced
2-3 medjool dates, pitted and roughly chopped
2 pieces of stem ginger, chopped
Zest of 1 lemon
Juice of ½ lemon
¼ cup chopped fresh mint leaves
For the crumble topping:
½ cup wholemeal flour
1 cup rolled oats
¼ cup brown sugar
¼ cup almonds, roughly chopped
¼ cup sunflower seeds
60g unsalted butter, chilled, cut into cubes
Preheat oven to 180C
Put the sliced pear, dates, stem ginger, lemon juice and zest into a saucepan. Add a splash of water and bring to the boil. Reduce heat and simmer for 5 minutes, or until the pear has softened slightly. Remove from the heat and add in the chopped mint leaves. Stir gently to mix through mint then spoon into an overproof dish or divide between individual ramekins.
To make the crumble topping, combine the flour and salt in a bowl. Add the butter and rub with your fingers until the mixture resembles coarse crumbs – this can also be done in a food processor. Stir in oats, brown sugar, almonds, and sunflower seeds. Scatter the crumble over the fruit in a fairly even layer and pop into the oven to bake for 30-35 minutes, until browned on top. Serve warm, with a big dollop of natural yoghurt, cream or ice cream.