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pear raspberry almond crumble
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Pear Raspberry Almond Crumble

Pear-Raspberry Almond Crumble is the perfect dessert or breakfast for Passover or year round! It pairs perfectly with a yogurt or ice cream!
Course: Breakfast, Dessert
Cuisine: American, European
Keyword: almonds, crumble, fruit, fruit dessert, passover, pear
Servings: 6
Author: wildheartkitchen

Ingredients

For the fruit filling:

  • 4 large slightly soft pears. Peeled, cut in half, and thinly sliced (see note)
  • 2/3 cup raspberries split in half.
  • 1 Clementine zest and juice reserved
  • Light sprinkle cinnamon about 1/8 teaspoon
  • 1 teaspoon vanilla
  • 2 tablespoons raw sugar see method
  • 1/8 cup flour or matzah meal

For the crumble topping:

  • 3/4 cups almond flour
  • 1/4 cup raw sugar
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup oats or matzah farfel
  • 1.5 teaspoons cinnamon
  • 1 stick cold butter 113 grams, cut into small pieces
  • 1/3 cup sliced almond

Instructions

  • Preheat the oven to 350 degrees.
  • In an 9x9 baking dish, add the pears and raspberries.
  • Add the vanilla and a very light sprinkle of cinnamon, clementine zest and juice. Stir to combine and let rest for 5 minutes. (If your fruit is very tart, add 2 tablespoons of raw sugar.)
  • Add 1/8 cup flour (or matzah meal) to the fruit and stir gently to combine.
  • In a medium sized bowl, add almond flour, raw sugar, dark brown sugar, kosher salt, oats, and cinnamon. Stir well to combine.
  • Add the butter. Using your fingertips in a snapping motion, flake the butter into mixture until the butter is the size of small peas/crumbs.
  • Add the sliced almonds and mix to combine.
  • Loosely sprinkle the crumble topping over the fruit. Make sure to cover all of the fruit.
  • Place the baking dish on a cookie sheet and place in the oven. Bake for 50-55 minutes until the crumble is browned and the fruit filling can be seen bubbling up slightly around the edges.
  • Remove from the oven and let cool for five minutes. Serve with whipped cream, ice cream, or simply as is.
  • Store leftovers (if any) in the fridge.

Notes

How much fruit should I use? In this recipe, I use a 9X9 baking dish and four pears. The fruit needs to completely cover the bottom of the dish and come up the sides a bit. Depending on the size of your fruit, you may want to add one more. You should use roughly 1 lb. of fruit.