This pear crumble in slice form is inspired by GT contributing food editor Brigitte Hafner’s cherry streusel. It can be served warm or at room temperature, or can even be made a day ahead and gently reheated in the pan in the oven.
Ingredients
Sweet pastry
Crumble topping
Method
1.Preheat oven to 170C and line a 20cm x 30cm slice tin with baking paper. Stir pear, butter and sugar in a saucepan over medium-high heat until pear starts to break down (3-5 minutes), add cornflour mixture and rind, and simmer, stirring occasionally, until liquid thickens (1-2 minute). Set aside to cool (15-20 minutes).
2.Meanwhile, for sweet pastry, process dry ingredients in a food processor to combine, add butter and process to fine crumbs, then add egg and pulse until dough just comes together. Press into prepared pan base and refrigerate until required.
3.For crumble topping, process flour, butter, sugar and 1 tbsp chilled water in a food processor until a crumbly dough just comes together. Add oats and rind and pulse to combine.
4.Spread pear filling over pastry base, top evenly with crumble and bake until light golden and pastry is cooked (40-45 minutes). Cool briefly, then dust with icing sugar and serve warm or at room temperature with cream. Slice will keep refrigerated in an airtight container for 1-2 days.
