Components
- Three ripe Williams pears
- 1 cup (tea) of frozen mixed berries (approximately 140g)
- 2 tablespoons of lemon juice
- 1 tablespoon of cornstarch
- 1 tea cup of wheat flour
- 1/2 cup of demerara sugar (tea)
- 1/2 cup of rolled oats
- 1⁄2 cup (teaspoon) of roughly chopped nuts
- 100 g of frozen butter, chopped into cubes
- pieces of 1 orange-baia
- freshly grated nutmeg added as needed to taste
- A small pinch of salt
Ready state
- Heat the oven to 200°C (medium temperature). Prepare an oval baking dish measuring 20 cm by 30 cm (or with a capacity of 1.5 liters).
- Rinse, dry, and slice the pears into 1.5 cm pieces. Remove the seeds, then cut the slices into strips, and finally, cut the strips into 1.5 cm cubes.
- Place the sliced pears in a bowl, then add the red fruits, lemon juice, and cornstarch. Carefully stir to avoid breaking the pear pieces, and transfer the cubes to a baking dish. Set aside.
- In a bowl, combine wheat flour, sugar, oats, nuts, orange zest, nutmeg, and salt. Incorporate the cold butter and use your fingertips to knead the mixture until it becomes a dense dough.
- Spread the pharypha over the fruits in the refractory dish, ensuring it covers the entire surface without pressing down.
- Place in the oven and bake for approximately 30 minutes, until the topping turns golden brown and crispy.
- Take it out of the oven and serve either warm or at room temperature. It is delicious when paired with whipped cream.
Please provide the text you would like me to paraphrase.
If you choose to use only raspberry, only blackberry, or mix fruits like blackberry, raspberry, and blueberry, that’s perfectly fine! The key is to always maintain the total volume of frozen fruits at one cup.
Please provide the text you would like me to paraphrase.
You can assemble the crumble in the baking dish ahead of time and keep it in the refrigerator for up to 4 hours before baking. It can be placed directly from the fridge into the preheated oven.
