A RECIPE FOR OUR NORTHERN HEMISPHERE FRIENDS AT KID & COE
As the weather gets cooler on the other side of the world, our friends at Kid & Coe asked us for a recipe to warm their bellies.
The seasons have finally started to turn (where we live it can take a while, it snowed one Christmas), the freezing cold winter has finally left us and summery days are making more than an occasional appearance. But, for our friends on the other side of the world, they’re now heading into those snuggly cooler days and soon will start to fill our instagram feeds with snow, fires, gumboots and plenty of baked goodies.
This is one of my ALL TIME favourite wintery recipes, it fills the house the best smells and nothing beats a sweet warm pudding on a freezing cold day.
PEAR, GINGER + PISTACHIO CRUMBLE
What You Need
For the fruity bit:
- 6 pears, cored and roughly chopped
- 3 tsp fresh ginger, grated
- 1 tsp vanilla extract
For the crumble:
- 1 cup rolled oats
- 1/2 cup pistachios
- 1 tsp ground cardamom
- 1/2 cup brown sugar
- 2 tbsp or butter, melted
- pinch of salt
What You Need to Do
- Preheat the oven to 190˚C / 375˚F / Gas Mark 5.
- Put pears, ginger and a 1/4 cup of water into a large saucepan, stir to combine, cover and leave to simmer for about 15-20 minutes.
- Pop the oats, pistachios, cardamom and brown sugar in to a food processor and pulse until mixed well.
- Pour into a mixing bowl and add the melted butter and salt and stir until the oat mix is fully coated.
- When the pears are ready, pop into a baking tray, and tip the crumble on top.
- Place in the oven for about 20–30 minutes, or until golden on top.
- Serve warm with coconut yoghurt or whatever creaminess you have in the fridge or freezer.