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Cooking > Recipes > Pear and Hazelnut Flapjack Crumble

Pear and Hazelnut Flapjack Crumble

This dessert makes a change from the traditional apple crumble and is delicious served with crème anglaise, ice cream or a dollop of crème fraiche - take your pick.
800g pears, cored and chopped
2 balls of stem ginger, finely chopped
2 tablespoons stem ginger syrup from the jar
1 vanilla pod, split lengthways
150g light soft brown sugar
150g unsalted butter, plus a few extra knobs
4 tablespoons golden syrup
250g porridge oats
100g blanched hazelnuts, coarsely chopped

  1. Place the pears in a pan with the stem ginger, ginger syrup, vanilla pod and a tablespoon sugar. Cook for 5 minutes.
  2. Transfer the pear mixture to an ovenproof dish and remove the vanilla pod.
  3. Melt the butter, golden syrup and sugar in a saucepan. Add the oats and hazelnuts. Stir well to coat the oats with the syrup mixture.
  4. Spoon the topping over the pears and then scatter a few knobs of butter over the top.
  5. Bake for 40-45 minutes at 200C, until golden brown on top.