Pear-almond crumble in a jar

Name: Pear-almond crumble in a jar
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 Pears (approx. 450 g; e.g. Williams Christ); 1 Vanilla pod; 4 TABLESPOONS Lemon juice; 1 TABLESPOON + 40 g brown sugar; 75 g dried cranberries; 100 g Flour; 40 g crushed almonds; 1⁄2 Tsp Spekulatius spice; 7-10 Tbsp Salt; 75 g cold butter; 1 TABLESPOON Icing sugar

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

2 Pears (approx. 450 g; e.g. Williams Christ)
1 Vanilla pod
4 TABLESPOONS Lemon juice
1 TABLESPOON + 40 g brown sugar
75 g dried cranberries
100 g Flour
40 g crushed almonds
1⁄2 Tsp Spekulatius spice
7-10 Tbsp Salt
75 g cold butter
1 TABLESPOON Icing sugar

Directions

1
For the compote, peel, quarter and core the pears and cut into cubes. Cut the vanilla pod lengthwise and scrape out the pulp. Put the pear, vanilla pulp and pod, lemon juice and 1 tbsp. sugar in a pot, bring to the boil and simmer openly for about 5 minutes.
2
Stir in the cranberries, continue cooking for about 1 minute and remove from the heat.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the crumbles, mix flour, almonds, speculoos spice, 40 g sugar and 1 pinch of salt in a bowl. Knead with the butter to crumbles.
4
Divide the compote into four jars. Sprinkle with sprinkles. Bake in a hot oven for 15-20 minutes. Leave to cool a little. Serve dusted with icing sugar.