Crumble of Pears and Dates

Hmmm....my food presentation skills are not doing justice to this tasty and easy to make crumble. Now it looks like some gluey fruits that has been messed around on a kid's plate.

Looks aside, it is a pretty light dessert after a heavy dinner, as the crumble pastry is just a sprinkle on the pear rather than a thick crust

The recipe is adapted from the Crumble cookbook by Martine Lizambard, published by Solar Editions. And it's so easy to adapt the portion size that I'm regurgitating the recipe based on memory.

Crumble of Pears and Dates
Serves two

2 pears (1 pear per person)
A few dried dates (Persian dates, not Chinese red dates, can be replaced with figs)
Some honey (about 1 tablespoon)
Roughly 1 spoon of butter (after adding my reduced quantity of butter, I regretted it as omitting the butter would make healthier dessert)

For the crumble:
30g flour (or 1 heap tablespoon)
15g cold butter
20g brown sugar (or about 1 tablespoon)
Sprinkle almond flakes or walnut pieces

Preheat oven at 200 degree Celcius.

Peel pear and quarter it. Put in a small pan with butter over low heat. Add honey. Cook for about 3-5 minutes.

Cut the dates into cubes. Mix into the pear mixture. Put everything into a baking tin.

Prepare the crumble by rubbing butter into the flour until all butter are evenly mixed into the flour. Add sugar and mix well.

Sprinkle the crumble over the pears. Sprinkle nuts over the crumble. Bake for about 20 minutes until the crumble is golden brown.