Denise says:
- I don’t think you ever have too many crumble recipes and this one is quite different.
- I love the chocolate addition and for me the ultimate in comfort food is to serve it with custard! It is delicious hot, cold or warm so ideal for Friday night or left overs for Shabbat lunch.
- In a recent article scientists reporting in The Telegraph said a handful of pistachio nuts a day can help destroy bad cholesterol, ward off heart disease and prevent cancer.
- They are full of anti-oxidants ~ so don’t feel too guilty about second helpings!
- Preparation Time: 25 minutes
- Cooking Time: 40 minutes
- Serves 6- 8 people
Ingredients:
- For the Crumble:
- 50g wholemeal plain flour
- 100g plain flour
- 100 porridge oats
- 1 tablespoon baking powder
- 75g dark chocolate - grated
- Pinch of coarse sea salt
- 100g light Muscovado sugar
- 100g unsalted butter/ non-dairy margarine, cold and diced
- ~
- 100g unsalted shelled green pistachio nuts – roughly chopped
- For the Fruit Filling:
- 4 Conference or William pears, peeled, cored and sliced finely (choose ripe)
- 3 eating apples, peeled, cored and sliced finely
- 2 tablespoons light muscovado sugar
- 2 tablespoons apple or pear juice
Method
- Preheat the oven to 180 C/ 375 F/ Gas mark 4.
- For the topping, combine the flours, oats, sugar, chocolate, salt and butter in the food processor and whizz together until crumble forms. Remove and stir in the chopped pistachio nuts.
- In a large bowl, mix the fruit with the sugar and place in a large ovenware dish. Add the fruit juice.
- Arrange the crumble topping on top of the fruit.
- Bake the crumble for 35 to 40 minutes or until the top is golden and the fruit is bubbling.
- Enjoy hot, cold or warm with custard, cream or yogurt on the side. Or even vanilla ice cream, if you like that combination.
Tagged in: apple, Chocolate, dessert, English, Family dinner dessert, Friday Night, Margarine, Oats, Pear, Pistachio Nuts, porridge oats, Sugar, Vegetarian