Abel & Cole Pear, White Chocolate & Cardamom Crumble

Abel & Cole Pear, White Chocolate & Cardamom Crumble

Our Rude Health Sprouted Porridge Oats in the topping of this indulgent autumn crumble gives it a chunkier texture – a little like flapjacks crossed with shortbread. A pinch of cardamom cooked with the pears and a layer of white chocolate adds to the richness. Custard, cream, or curve-ball coconut yoghurt – you decide.

Takes: 60 mins Serves: 4-6 people

Did you know?

This is one of three recipe’s we’ve co-created with Abel & Cole. Check out our Beetroot, Halloumi, Cashew Curry here. And Sweet Spiced Pumpkin Bread here.

Abel & Cole have been buzzing about organic for 30 years and we are proud to have been a part of that journey, working with them for the last 9 years. Join in the buzz at Abel & Cole with code RUDEHEALTH for a free Oat Drink and £10 off your first three Abel & Cole deliveries.

Terms: Offer applicable to first orders over the value of £20. Offer expires 21.12.18. Abel & Cole reserves the right to end the promotional period at any time. Please check allergen or ingredient info on the product on receipt.  Available to new customers only. Full T&Cs online at abelandcole.co.uk/terms-conditions


Recipe

Pear, White Chocolate & Cardamom Crumble
  • 6 cardamom pods
  • 1 kg ripe pears
  • 175g cold butter
  • 75g golden caster sugar
  • 100g white chocolate buttons
  • 50g Rude Health Sprouted Porridge Oats
  • 125g plain flour
  • Sea salt
  • Double cream, custard or coconut yoghurt to serve

Method

1. Preheat your oven to 180C/Fan 160C/Gas 4. Use the back of a spoon to crack open the cardamom pods and shake the seeds out into a pestle and mortar. Grind into a fine powder. No pestle and mortar? Use a small, sturdy bowl and the end of a rolling pin or base of a jam jar instead.
2. Peel the pears, quarter them and scoop out the seeds and cores. Melt 50g of the butter in a frying pan. Add the pears, ground cardamom and 50g of the sugar. Sizzle, gently stirring often to turn the pears, for 8-10 mins till the pears are lightly browned and softened. Tip the pears and their pan jucies into an ovenproof dish.
3. Roughly chop the chocolate buttons and scatter them over the pears. Set aside.
4. Chop the remaining 100g cold butter into a mixing bowl. Shake in the sprouted porridge oats, flour and the remaining 25g caster sugar. Add a pinch of salt. Use your fingertips to rub everything together to make small, soft clumps. This wil take 3-4 mins.
5. Sprinkle the crumble topping over the pears to cover them. Slide the tin into the oven and bake for 30-40 mins till golden and bubbling. Let the crumble cool in the dish for 10-15 mins, then serve with double cream or custard.