Pear and Prune Crumble with Armagnac Cream

I almost didn’t post this recipe for Pear and Prune Crumble, since there are other similar recipes on TasteFood. Then I gave it some more thought: Crumbles are homey and rustic, easy to prepare and flexible with ingredients. They can be dressed up or simplified and are a surefire crowd pleaser. That’s worth sharing as an example – again.

A year round dessert, the crumble is forgiving. It effortlessly absorbs the season’s best fruit, tossed with some sugar and spice, then crowned with a streusel topping. Its nuance rests in the choice of fruit and spice. Summer begs for berries and stone fruit and a wisp of spice. Fall beckons apples, cranberries and bolder mulling spices. In the winter I prefer the prolific pear. Sturdy and gently perfumed, the pear provides a soft spoken backdrop for the filling, which I like to punctuate with intensely flavored prunes. As the crumble bakes, the prunes break down adding a rich and winey flavor, further amplified by a heady trio of spices – cinnamon, cardamom and nutmeg.

To this particular recipe I also added frozen wild blueberries, which  I happened to have in my freezer and wanted to use up (as I said, crumbles are forgiving.) I served this dessert topped with Armagnac Spiked Whipped Cream which adds an appropriately warm and fortifiying kick to a winter crumble.

Pear and Prune Crumble with Hazelnut Streusel and Armagnac Cream

Serves 8-10

For the topping:
1 1/2 cups all-purpose flour
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup unsalted butter, chilled
1/2 cup hazelnuts, toasted and chopped

For the filling:
8 ripe but firm Bartlett pears, cored peeled, cut in 1 inch chunks
20 prunes, pitted and halved
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Zest of one lemon
2 tablespoons lemon juice
1 cup frozen wild blueberries (optional)

Armagnac Spiked Whipped Cream (recipe below)

Prepare the topping:
Whisk together all the ingredients except the butter and hazelnuts in a large bowl. Add butter and work into the topping, using your fingertips, until the it resembles coarse meal. Stir in hazelnuts. Cover and refrigerate until use.

Prepare the crumble:
Preheat oven to 375 F. (190 C.) Butter a rectangular baking dish.
Place all of the filling ingredients (except the blueberries) in a large bowl. Toss to combine. Pour into the baking dish. Scatter blueberries over the fruit if using. Spoon the topping evenly over the fruit. Bake in the oven until pears are soft and topping is golden brown, about 50 minutes. Remove and cool slightly. Serve warm or at room temperature with Armagnac Spiked Whipped Cream.

Armagnac Spiked Whipped Cream
Makes 2 cups (recipe may be halved)

2 cups heavy cream
3 tablespoons granulated sugar
1 1/2 tablespoons Armagnac

Beat cream in bowl of electric mixer with a wire whisk until thickened. Add sugar and armagnac. Continue to beat until soft peaks form. Refrigerate until use. (May be made up to 4 hours in advance.)

If you like this you might enjoy these TasteFood recipes:
Pear Clafouti
Rhubarb Trifle with Almond Macarons
Ginger Pear Streusel Cake

or these desserts from the food blogs:
Baked Banana Crumble from Dine and Dish
Apple Crumble Cake from Just Hungry
Butternut Squash Crumble from La Tartine Gourmande

14 responses to “Pear and Prune Crumble with Armagnac Cream

  1. I love the combo of pears and prunes – crumbles make me able to pretend I am a baker, not being very skilled in that arena – and they are always a hit at a dinner party. Lovely recipe!

  2. This is my new favorite food-related site. Just awesome stuff. I turned out your boar ragu a while back, and will be doing this too as I’ve got some lonely goat cheese ice cream I need to find a match for.

  3. Loving your photography, and the food looks so delicious too!

  4. I’m so glad you posted this. This crumble looks so yummy!

  5. I love crumbles, but tend to only make them in the Summer with fresh berries….why is that? Pears and armagnac spiced cream…YUM!

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  8. I was looking for something to do with a couple of lonely pears and found your lovely recipe. I also had some prunes and frozen mixed berries knocking around so this was also a great way of using them up. My topping turned out much more like breadcrumbs than I was expecting, but that might have had something to do with the fact that I quartered the recipe (I only had two pears) and perhaps got some of the maths wrong… Love you photos too, btw!

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