Pear Crumble Cake is just what you need to create that warm and cozy ambience in your home this Holiday season. The combination of its flavor and scent is a pure delight.
As I promised in my previous recipe blog, the AUTUMN GNOCCHI here I am with the new dessert recipe. Since we are having Thanksgiving in Canada always in early October, I made this Pear Crumble Cake for the past long weekend. It was my older daughter’s choice, because crumble is one of her favorites.
However, I wanted to be more festive, so I decided to make it in a round cake pan. It turned out absolutely divine and everybody loved it. I made similar crumble couple years ago with plumbs the PLUM & BLUEBERRY CRUMBLE. It was also delicious and you my try that recipe if you prefer oats. You can also use any fruit you wish, but I really liked the pears for this occasion.
Some of you may also realize that I use quinoa flakes in many of my dessert recipes especially tarts. For example the RHUBARB & STRAWBERRY TART or WHITE CHOCOLATE TART. Well, originally, it was GRANOLA that I made with quinoa flakes instead of oats. I fell in love with it, hence I took a next step and tried making tarts. The nutty flavor of quinoa is absolutely unnoticeable, so if you are having doubts, you are truly have nothing to worry about.
Desserts made with this crust turned out to be my older daughter’s favorite and also everybody who tried them loved it. And not only they are delicious, they are also full of nutrients, so you can eat them for breakfast. Although, I am not sure about the availability of the ingredients in your location. Sometimes even I cannot find everything I need in the supermarket. For that reason, I order very often form Amazon. For example, the quinoa flakes I use are GoGo Quinoa Cereal.
I really hope you will try this recipe, but if you are not ready for a big desert, you can start with the granola first. But please let me know what you think and if you have any questions or suggestions I would love to hear from you. The video for this recipe is attached as well, therefore I hope you take a look. I wish you a wonderful week!
PEAR CRUMBLE CAKE
- 9 inch diam, springform, slotted spoon, parchment paper, brush.
- 2 cups of quinoa flakes
- 2 cups of almond flour
- ½ cup of ground sunflower seeds
- ½ cup of raw coconut oil melted above steam in double boiler
- ½ cup of maple syrup
- 1 tsp pure vanilla extract
- Pinch of pink Himalayan salt
- Mix all well in a large bowl.
- 1 cup of quinoa flakes
- 1 cup of almond flour
- ¼ cup of raw coconut oil melted
- ¼ cup of maple syrup
- Pinch of pink Himalayan salt
- ¼ tsp cinnamon powder
- Mix all well and set aside.
- 6 to 8 Bartlett pears or pears of your choice
- 1 tsp cinnamon powder
- ½ cup ground pecans
- ¾ cup raw coconut sugar
- To garnish
- ¼ cup roasted and grind pecans
- 13 anise stars optional
- Make the crust and set aside.
- Make the crumble and set aside.
- Wash, peel and cut your pears into quarters, remove the stems and the core. Cut the quarters into cubes and transfer into a bowl.
- Add cinnamon powder, grind pecans and mix.
- Gradually add coconut sugar while mixing until all is well blended. Set aside.
- Preheat oven to 350F, 175C.
- Line your pan with parchment paper. Brush with oil first, for the parchment paper to stick. You may brush the sides of the pan as well.
- Transfer all the crust mixture in the pan and spread all evenly with your hands. I suggest wearing surgical gloves or other gloves of your choice.
- Start pressing down making the bottom surface flat, while creating a rim around the edges. Keep pressing until all is nice and smooth. The rim should be approximately 1 ½ inch high and ½ inch thick.
- Don’t worry, if it is uneven, you can trim the higher parts by using butter knife and press down with your fingers after. (See attached video).
- Fill with pear filling by using slotted spoon to make sure most of the liquid form the pears stays in the bowl. Otherwise, the liquid would leak through the pan. You can cook that liquid for couple of minutes to make a caramel drizzle for your ice cream.
- Top with crumble.
- Bake for 20minutes.
- When ready, let it cool for at least 30min or more before you open the spring pan.
- Top with roasted grind pecans and you may decorate with anise stars. Or with whole pecans.
- You may serve with ice cream and caramel drizzle.