Pear+Apple+Chocolate Crumble, with Pecans+Pistachios

That's the second recipe from the foodblog La Tartine Gourmande that I made. The first one was a Chocolate and Nut Cake. They are both excellent. What I like about this crumble is the combination pear+chocolate (one of my favorites) and the crunchy side brought by the nuts. I put only pecans because I didn't have any pistachios on hand. A good excuse to make this dessert again soon.

Pear, apple and chocolate crumble with pecans and pistachios
(For 6 people, served in individual one-cup bowls)
Adapted from La Tartine Gourmande

For the crumble:
3/4 cup quinoa flour (or millet flour)*
1/4 cup teff flour*
1/4 cup quick cooking oats
3 oz (85 g) dark chocolate. 70 % cocoa (I used Valrhona)
1/4 cup (40 g) pecans, chopped coarsely
1/4 cup (40 g) unsalted shelled green pistachios
Pinch of coarse sea salt
1/4 cup (50 g) blond cane sugar
1/4 cup (50 g) light Muscovado sugar
7 tablespoons unsalted butter, cold and diced
*Alternatively, use all-purpose flour

For the fruit:
4 Bosc pears, peeled, cored and sliced finely (choose ripe)
3 apples, peeled, cored and sliced finely
2 tablespoons pure vanilla extract
2 tablespoons blond cane sugar

1. Butter the bowls and set aside. 
2. Preheat the oven to 375 F.
3. In a large bowl, toss the fruit with the sugar and vanilla. Divide between the bowls; set aside.
4. In another bowl, combine the dry ingredients (flours, oats, sugar, chocolate, salt and nuts). Add the butter and work until crumbles form.
5. Arrange the crumble topping on top of the fruit and bake the crumbles for 35 to 40 minutes, or until the top is golden and the fruit is bubbling. 
6. Eat lukewarm (with cream or yogurt on the side. Or even vanilla ice cream, if you like that combination).

NB: I made only half of the recipe and served the crumble in smaller bowls (4-5)

No comments: