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Maple pear and muesli crumble

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

By Curtis Stone
  • Serves 6
  • 15 mins preparation
  • 1 hr cooking (plus cooling)
Maple pear and muesli crumble
Maple pear and muesli crumble

"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."


  • 125 ml maple syrup (½ cup)
  • 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)


  • 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.