Pear and Maple Crumble ~ for Bake Along #26

I am baking this for the first time. I done crumble on buns and bread but never on fruits. When i go thru the recipe, only then i found it is not that difficult to make. It is simple but the result is so awesome.

I really love the crunchy crumbles with walnuts and pistachio. (I added a little pistachio in the crumble since i have some..:p) The pear is soft and crispy after bake with crumble and the lovely smell of the maple syrup.

I chose Forelle pears to bake this. 

Forelle

In Season: October - March
Flavor Profile: crisp, tangy, and refreshingly sweet

The Forelle is an uncommon variety known for its smaller size and its unique yellow-green skin that is naturally decorated with crimson freckles. It has a crisp texture even when ripe, and is perfect for snacking, cooking, and pairing with wine and cheese...For what they lack in size, Forelle pears make up in sweet flavor and beautiful appearance. Know as a great "snacking" pear. Forelles are as wonderful to eat as they are beautiful to see on display!....information from USA PEARS .COM

~The label says it is 'Crisp & Sweet'~

~Peel and core the pears~

This is another Bake Along event and it the #26 Bake Along. Its fun and i benefit a lot following this event. Thanks to the ladies who organised..they are Joyce @ Kicthen Flavours, Lena @ Frozen Wings and Zoe @Bake for Happy Kids.

The recipe chosen for Bake Along #26 was Pear and Maple Crumble from Bon Appetit.  

 

Pear and Maple Crumble
Adapted from here
(I make 1/3 of the ingredients and used 2 round ramekins and 3 tear drops shape ramekins)
 Ingredients:
 For topping:
1 cup (110 grams) all purpose flour
1 cup (100 grams) walnuts 
2/3 cup (135 grams) (packed) golden brown sugar 
1/2 cup (115 grams) chilled unsalted butter, cut into small pieces
 For pears:
3 1/2 pounds (1.5 kilograms) firm but ripe pears ~ peeled, cored, cut into 1/2-inch pieces
2/3 cup pure maple syrup (I didn't have any so I used 'M' Pancake syrup)
1/2 cup (50 grams) raisins (I add a teaspoon of dried cranberries) 
2 tablespoons all purpose flour
2 tablespoons fresh lemon juice 
1 tablespoon finely chopped crystallized ginger (I didn't have any of this too) 
Sour cream ( i use home made vanilla ice cream)
To do:
Make topping: 
Combine all ingredients in processor. Process until walnuts are coarsely chopped and small moist clumps form. ( mui mui hand made this with a butter knife into coarse crumble) Transfer topping to medium bowl.
Cover and refrigerate until firm, about 1 hour. 

~walnuts and pistachios~

 ~ mui mui hand mixed the crumble coarsely ~

~my 'M' hotcake syrup with maple flavour~

~Pouring the hotcake syrup (maple syrup) into the pears~

~Let stand for 15 minutes~

~Spoon into baking pan or ramekins~

~Topped with crumbles and bake~

Make pears:
 Position rack in center of oven and preheat to 350°F. 
Toss all ingredients in large bowl to blend. Let stand 15 minutes. 
Transfer pear mixture to baking dish.(mui mui used ramekins)
Sprinkle topping over pears. 
Bake until pears are tender, juices bubble thickly and topping is golden and crisp, about 30 minutes. Let stand at least 10 minutes. Serve warm.

~i bake them in 2 rounds and 3 tear drop ramekins..Oops! 1 is missing..:p

~Moist and juicy pear, crunchy and yummy crumbles... serve warm~ 

 ~I serve mine with home made vanilla ice cream~

**will share my home made vanilla ice cream in my next post..:)

~From this picture ... I guess you will know is really delicious..:D..~

Please visit my dear Bake Along  baking buddies here