Banana Pear Pecan Crumble Recipe

Crumble Banane Poire Pécan

[Banana Pear Pecan Crumble]

Fruit crumbles are perfect for when you have company: you can prepare the crumble dough well in advance, cut up the fruit when you have time, bake the crumble at your convenience (although same day is best for the crisp factor), and reheat it in the oven just before serving. I usually prepare enough dough for two crumbles and keep the remaining half in the fridge for a few days or in the freezer for a few weeks, ready to top a new batch of fresh fruit in case of emergency (and one thing life has taught me is that dessert emergencies are not to be taken lightly).

Although nothing will ever dethrone the classic apple crumble, the concept lends itself to infinite variations and I like to experiment and come up with new pairings, using seasonal fruits and whatever I have on hand.

Today’s crumble features bananas and pears, and a topping starring toasted pecans and bran flakes. As they cook, the banana and pear slices fall into each other’s arms, melding together in a luscious soft compote, while keeping their textural identities. The crumble blanket covers it all, oven-crisp on top and softened by the fruit juices beneath, its complex flavors brought on by the use of unrefined sugar, some whole wheat flour, and salted butter.

A wintery, warm and satisfying dessert, which I made two weeks in a row — once for Marion (and her boyfriend Benoît who was sure glad he popped in at dessert time) and once for my family — to identical hmmmmm-this-is-really-good-can-i-have-seconds success.

Crumble Banane Poire Pécan

– 5 ripe pears
– 2 ripe (but not mushy) bananas

Crumble topping:
[consider doubling the recipe]
– 50 g sugar (preferably unrefined)
– 50 g flour (I use half all-purpose, half whole-wheat)
– 50 g whole-wheat bran flakes (substitute any other kind of whole-wheat cereal flakes)
– 50 g salted butter (if you use unsalted, add a pinch of salt)
– 50 g pecans

Toast the pecans in a dry skillet until slightly browned and fragrant. Let cool and chop, not too finely. In a food processor, mix together the butter, sugar, flours and bran flakes until well combined. Transfer the crumble mixture into a mixing bowl, and work with a fork or your fingers to add in the chopped pecans. (This can be made ahead and kept in the refrigerator for a few days or frozen for a few weeks. It is hence a good idea to double the recipe.)

Preheat the oven to 180°C (360°F). Peel, quarter and slice the pears; peel and slice the bananas. Combine the fruit in a 12-inch baking dish. Sprinkle the crumble mixture evenly over the fruit, and bake for 50 minutes to an hour. If the top seems to be browning too quickly, cover the dish with foil and return into the oven.

Let rest for a few minutes on the counter, and ladle into bowls. You can bake the crumble earlier in the day and reheat for 15 to 20 minutes before serving. It is great on its own, but I’m sure it wouldn’t mind a dollop of yogurt, crème fraîche or a scoop of ice-cream.

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  • Colman

    No, no, no, you horrible heathen heretical French-type person.

    Equal amounts of plain flour and sugar and 2/3 as much (salted) butter. Maybe some ground almods. No cereal. No bran-flakes. I might let you away with the pecans. But no whole-wheat flour.

    Uh, not that my mother is constitutionally incapable of making a crumble topping with enough butter in it and used to try and add crunch with cereal, leading me to an almost fanatical zeal about crumble toppings.

    The perfect partner for almost all crumbles is home-made vanilla ice-cream, preferably made with organic cream. Trust me on this. And the best crumble is made with rhubarb or blueberries.

  • Hi Clotilde,
    You’ve done it again. I can’t wait to try this. This can actually fit into a parenting schedule quite easily. I’ll send another comment with results.

  • Damn, it sounds ‘vachement’ good….I should do something to be admitted in your “friends-who-deserve-an-invitation-for-dinner” list.

  • yum, that sounds so good on a blustery rainy day like today!

  • I know it would add another layer of work to your recipe writing, but would it be possible to include north american-style measurements in your recipes too? We don’t generally use (or own) food scales, and I have no idea how many cups or tablespoons 50g of flour is!

    That being said, i want to know because this recipe looks easy and yummy! And it looks like it could be easily modified to accomodate my cinnamon addiction!

  • Deanna – You will find conversion tips in the “Conversions” section of C&Z (link in the upper right hand corner, under “Features”).

  • Hande

    Clotilde, one more for your collection:

    and also, you will like this (if you don’t know about it already!) :

  • Hello Clotilde!
    My name is Toshie. I am a Japanese woman living in Japan. I am interested in European food culture and also manage the food site. I have longed for you since I visited here and am always fascinated with your attractive recipes and photos. I shall come again!

  • This looks wonderful! Looks like I have something to do this weekend!

  • My favourite deserts when I was growing up were my Mum’s lemon Delicious and her Rhubarb Crumble. Apple Crumble was acceptable but the Rhubarb Crumble was king! Nice to see a Crumble online.

  • Kty

    Always loooking for nice recipes to do with young kids, your banana-pear crumble is “the right one at the right moment”. I’ll share it with the kindergarten next door. Thanks !

  • I’m making this for a dinner party tomorrow night and it’s one of those recipes I just *know* is going to be great. Although I must admit to planning to omit bran flakes and adding my childhood crumble reminiscence – oats. And I’m also thinking a little chopped dark chocolate through the fruit might be the go too. I can’t decide, maybe too much?

    As for a little something on the side, I have cinnamon icecream churning in the machine as I type.

    Thanks for the recipe!

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