Individual Pear-Blueberry Crumble with Buckwheat Flour
Baking and Desserts | World cuisine
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Individual Pear-Blueberry Crumble with Buckwheat Flour
Ingredients
- Pears - 3 pieces
- Frozen Raspberries - 1.8 oz
- Brown Sugar - 5.3 oz
- Corn Flour for Polenta - 2 tablespoons
- Butter - 3.5 oz
- Ground Oats - 2.8 oz
- Buckwheat Groats - 2.8 oz
- Ground Cinnamon - 2 tablespoons
- Ground Nutmeg - 2 tablespoons
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Remove the core and seeds from the firm pears (you can use Polish pears or seasonal ones) and cut them into cubes about 0.5 cm.
Step 3
Add the slightly thawed blueberries to the pears.
Step 4
Add half of the sugar (75 grams), all the cinnamon, and corn flour to the pears and mix well.
Step 5
Distribute the mixture into 6 individual baking dishes.
Step 6
In a bowl, mix the room temperature butter with a mixer or food processor with 75 g of sugar, buckwheat flour, oats, and nutmeg.
Step 7
Spread the resulting crumble on top of the pear-blueberry mixture.
Step 8
Place in the oven for 20 minutes.
Step 9
Serve chilled or warm with a scoop of vanilla ice cream.
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