Name: Curtis Stone’s maple pear and muesli crumble
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 125 ml maple syrup (½ cup); Juice and finely grated rind of 5 mandarins (½ cup of juice); 2 tbsp lemon juice; 1.2 kg ripe firm pears (preferably d'Anjou), peeled, cored, cut into 3cm wedges; 100 gm fresh dates, pitted, coarsely chopped; 50 gm brown sugar; 1/2 tsp ground cinnamon; 420 gm thick plain yoghurt (1½ cups); Pecan crumble; 80 gm plain flour; 60 gm rolled oats (2/3 cup); 80 gm caster sugar; 1/2 tsp ground cinnamon; 100 gm unsalted butter, coarsely grated, frozen; 60 gm pecans, coarsely chopped (1/2 cup)

Curtis Stone’s maple pear and muesli crumble

Leave small pockets of the crunchy museli and pecan crumble so the maple pear sauce can trickle over.

Serves 6

Prep

15M

Cook

Total

1H 15M

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“You can always count on d’Anjou pears in season to give you the perfect dose of bubbly goodness, baked under a crunchy muesli mixture studded with pecans,” says Curtis Stone. “And here’s a hot tip: leave small pockets uncovered so the juices can bubble over. A delicious dessert but, much like the breakfast cake, it could also be served as a morning treat.”

Ingredients

125 ml maple syrup (½ cup)

Juice and finely grated rind of 5 mandarins (½ cup of juice)

2 tbsp lemon juice

1.2 kg ripe firm pears (preferably d'Anjou), peeled, cored, cut into 3cm wedges

100 gm fresh dates, pitted, coarsely chopped

50 gm brown sugar

1/2 tsp ground cinnamon

420 gm thick plain yoghurt (1½ cups)

Pecan crumble

80 gm plain flour

60 gm rolled oats (2/3 cup)

80 gm caster sugar

1/2 tsp ground cinnamon

100 gm unsalted butter, coarsely grated, frozen

60 gm pecans, coarsely chopped (1/2 cup)

Method

Main

1.For pecan crumble, place flour, oats, caster sugar, cinnamon and a pinch of salt in a bowl and mix to combine, then rub in butter with your fingertips until clumps form. Mix in pecans, spread on a tray lined with baking paper and freeze until firm (10-15 minutes).

2.Preheat oven to 160C and line a baking tray with foil. Whisk maple syrup, mandarin juice and lemon juice in a bowl. Combine pears, dates, brown sugar, cinnamon, 1 tsp mandarin rind and a pinch of salt in a separate bowl, and toss to coat, then transfer to a 25cm-diameter cast-iron frying pan or baking dish, or three 16cm-diameter cast-iron frying pans. Pour maple syrup mixture over pears, sprinkle with crumble, place on prepared baking tray and bake until crumble is golden and filling is bubbling (45-50 minutes for small crumbles, 1-1¼ hours for larger crumble). Stand to cool briefly (10 minutes).

3.Meanwhile, whisk remaining rind in a bowl with yoghurt and serve with warm crumble.

Curtis Stone

Styling by Emma Knowles

Ingredients

Method

Main

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