Continuing with the recipes series I started before the festive season, I have two more recipes with pears to go (because I can still find them at my local organic shop which only sources produce from the Great Paris area). However the persimmons come from the South of France. One day my brother (who lives in Toulouse) asked me what to do with persimmons. At the time we made a simple fruit mousse. So, today I am sharing with you a winter crumble with pears, persimmons and hazelnuts recipe. I have also added some fresh ginger to spice up the filling a little bit and used some chestnut floor to give a stronger nutty taste.
The late summer or beginning of autumn version is here: apples, pears and plums crumble with a topping variation, which you could make for this one in case you are not keen on the chestnut floor.
Happy Friday and have a nice weekend and lots of baking!
3 organic pears
3 organic persimmons
2 cm fresh ginger
2 Tbsp sugar
1 Tbsp organic flour
125g cold butter
70g organic white flour
55g of organic chestnut flour
125g rapadura sugar
50g almond meal
50g organic hazelnuts + 1 hand spoon for sprinkling on top
1 pinch of salt
Preheat the oven to 180 ° C / 350 ° F
Cut the fruit into small slices. Peel and grate the ginger. In a large bowl, combine with sugar and flour. Allow to sit whilst preparing the topping.
Roughly crush the hazelnuts (keep a hand spoon on the side). Cut the butter in dices and mix with all the other ingredients in a large bowl to obtain crumbs.
Pour the fruit mixture into your gratin dish and cover with your paste. Sprinkle the remaining crushed hazelnuts on top.
Bake for about 30 minutes or until the topping is golden brown and cooked through and the fruit is bubbling.
Serve warm with a scoop of vanilla ice cream or Greek yogurt.