Pear And Butterscotch Crumble Recipe

Name: Pear And Butterscotch Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg ripe pear, peeled and sliced; 1 large lemon, juiced; 75 g toasted sliced almonds; 100 g polenta; 100 g plain flour; 75 g golden caster sugar; 90 g butter; 1 pinch salt; For the Dulce de Leche; 75 g muscovado sugar; 50 g butter; 150 ml double cream; vanilla

Servings: persons

1 kg ripe pear, peeled and sliced
1 large lemon, juiced
75 g toasted sliced almonds
100 g polenta
100 g plain flour
75 g golden caster sugar
90 g butter
1 pinch salt
For the Dulce de Leche
75 g muscovado sugar
50 g butter
150 ml double cream
vanilla

1
Start by making the dulce de leche.
2
Take a small saucepan and heat together the sugar, butter and cream with a dash of vanilla.
3
Stir gently until the sugar dissolves and then boil for three minutes.
4
Take off the heat and set aside.
5
Now, preheat the oven to 350 F or 180 degrees C.
6
Place the pears in an ovenproof dish with the lemon juice, tossing gently to coat.
7
Top the pears with the almonds, then spoon over as much dulce de leche, or home-made butterscotch sauce, as you need to cover all the pears and almonds.
8
To make the crumble topping, combine the polenta, flour and sugar in a bowl, then rub in 75g of the butter and salt.
9
Tip this over the pears and press down lightly.
10
Dot the surface with the remaining butter and bake for 35-40 minutes or until golden brown.
11
Allow the crumble to stand for about 10 minutes, then serve with ice cream.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg ripe pear, peeled and sliced, 1 large lemon, juiced, 75 g toasted sliced almonds, 100 g polenta, and more.

Yes, Pear And Butterscotch Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear And Butterscotch Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions