Pear crumble with currants, almond flour and roasted almond flakes (mix van 2 recepten door AI op mijn aanwijzingen)

Name: Pear crumble with currants, almond flour and roasted almond flakes (mix van 2 recepten door AI op mijn aanwijzingen)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: European, British
Ingredients: - 9 ripe pears (≈ 3–3.5 kg), diced (peel optional); - Juice of 1 lemon; - Seeds from 1 vanilla pod; - 350 g currants/raisins, soaked (see below); - 1–2 tbsp honey (optional); - 1 tsp ground cinnamon; - Pinch ground cardamom; - 260–270 g spelt flour; - 60–80 g almond flour (use 70 g as a midpoint); - 100 g oat flakes (optional); - 160 g sugar — adjust to taste; - 140 g cold vegetable margarine / firm plant-based butter, cubed; - Zest of 1 lemon; - Pinch of salt; - Optional: 1–2 tbsp cold water or plant-based milk (if mixture is too dry); - 100–120 g almond flakes, lightly toasted (40–60 g can be mixed into the crumble); - 150–200 ml rum or 200–250 ml hot water/fruit juice to soak currants; Soy whipping cream 700 ml; 55 g sugar; 1½ tsp ground cinnamon; - ½ tsp ground cardamom; Vanilla essence 1 tsp

12 steps

Prep:1hCook:1h

Pear crumble with currants, almond flour and roasted almond flakes — 14 servings **Yield:** 14 servings **Prep time:** 30–45 min (plus soaking) **Bake time:** 25–40 min **Rest:** 10–20 min

Updated at: Sat, 27 Dec 2025 17:17:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories543.7 kcal (27%)

Total Fat18.9 g (27%)

Carbs84.3 g (32%)

Sugars55.9 g (62%)

Protein7.2 g (14%)

Sodium30.9 mg (2%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Instructions

Crumble

Step 1

1. Soak currants: place 350 g currants in a bowl and pour 150–200 ml rum or hot water/fruit juice over. Leave 30 min to several hours (refrigerate if longer than 1–2 hours). Drain before using if excess liquid bothers you.

Step 2

2. Prepare fruit: mix pear cubes with lemon juice, vanilla seeds, honey (optional), cinnamon and cardamom. Stir in soaked currants. Spoon into a large greased oven dish.

Step 3

3. Make crumble: combine spelt flour, almond flour, oat flakes (if using), zusto, lemon zest and salt. Add cold margarine cubes and rub with fingertips until coarse crumbs form. Add 1–2 tbsp cold water or plant milk if too dry. Spread evenly over the fruit.

Step 4

4. Almond flakes: toast 100–120 g almond flakes in a dry pan until lightly golden; cool. Reserve some for garnish. Optionally mix 40–60 g into the crumble before baking for extra crunch.

Step 5

5. Bake: in an oven without fan 180 °C for 30–40 min; with fan 170 °C for 25–35 min. Cover loosely if the top browns too quickly. If chilled, add 5–10 min extra.

Step 6

6. Cool & rest: leave to rest 10–20 min (20–30 min for neater slices). Serve warm.

Whipped soy cream (just before serving)

Step 7

1. Chill bowl and cream at least 1 hour.

Step 8

2. Whip 700 ml soy cream with 45–55 g sugar, 1–1½ tsp cinnamon, ½ tsp cardamom and 1 tsp vanilla (optional) until stiff peaks. Prepare no more than 6–8 hours ahead.

Storage & timing

Step 9

- Unbaked: refrigerate covered up to 24 hours.

Step 10

- Baked in advance: top loses crispness; reheat 15–20 min at 160–170 °C.

Step 11

- Whipped soy cream: store refrigerated max 6–8 hours; best whipped shortly before serving.

To serve

Step 12

Spoon crumble into portions, top with a dollop of whipped soy cream and roasted almond flakes. Optional: add a small spoonful of quince jelly or honey.