Bosc Pear Crumble

by Sandy Coughlin
Bosc Pear Crumble


5-6 ripe Bosc Pears
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cardamom
100g butter
1/4 cup brown sugar
1/3 cup white sugar
1-1/2 cups of chopped pecans
1/2 cup rolled oats


Preheat oven to 190C. Quarter and core and roughly chop pears into a medium sized pot. Cook for 7-10 minutes, until some of the juices are released and the fruit is softened. Add cinnamon, nutmeg, and cardamom, coating the pears with spices. Place into a 8” x 8” baking pan or 9-inch pie plate. Heat the sugar, butter, rolled oats and chopped pecans over medium heat in a medium sized pot until the pecans and oats are fully coated. Sprinkle the topping over the pears and bake for 25 minutes or less, until the topping is golden brown and the pears are completely soft and bubbling. Another indication that the pears are done is that the skin should be brown and no longer green or yellow. Remove from oven and cool slightly. Serve warm or cool, plain or topped with ice cream or fresh whipped cream.

Recipe by Sandy Coughlin.

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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