Hazelnut pear crumble


  • 6 diced (Williams) pears
  • 90g of reduced fat butter
  • 100g of flour
  • 50g of powdered hazelnuts
  • 30g of oat flakes
  • The juice from half an orange
  • 8 tablespoons of sugar or sweetener
  • 1 star anise
  • The juice from half a lemon
  • 1 pinch of salt
  • 10cl of water


  • Preheat the oven to 210 °C (gas mark 6-7).
  • Use a non-stick baking tray or cover the tray with waxed paper.
  • Next prepare the crumble dough: coarsely sieve the the flour then add 70g of softened butter, 4 tablespoons of the sweetener, the powdered hazelnuts, oat flakes and a pinch of salt, then work this mixture with your hands until you’ve got dough with a coarse, sandy texture.
  • Bake the dough for around 15 minutes on a non-stick baking tray. Remove and let stand at room temperature.
  • In a frying pan sauté half of the pears using the rest of the butter along with the star anise, orange and lemon juice over high heat for 5 minutes. Let cool, then add 2 tablespoons of sweetener.
  • In a mixing bowl add the rest of the pears with 10cl of water and the rest of the sweetener. Empty the syrup obtained from this mix into a bowl and then place in the freezer for around two hours, stirring every so often with a fork, until it becomes slurry-like in consistency (like a granita).
  • Before serving you’ll want to place this mix in a blender so you get a nice flaky, granita-esque consistency.
  • When serving using glassware. You’ll want to place the crumble at the bottom, add the diced pears on top, then cover with the granita mix.

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