Half-a-pear crumble
Tender poached pears filled with marzipan and topped with a crunchy granola crumble, baked until golden and finished with a syrupy apple–vanilla glaze - an elegant dessert served best with ice cream.
Updated : 08 December, 2025
Easy
About 20 min.
Ingredients
For the pears
3
Pear
500 milliliters
Apple juice
1
Vanilla pod
150 grams
Brown sugar
75 grams
Marzipan
For the crumble topping
50 grams
Flour
25 grams
Butter
25 grams
Brown sugar
100 grams
Cereals, grains, cereals and grains products
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the pears into a medium saucepan with the apple juice and the vanilla pod, scraping the seeds into the liquid. Boil the pears in this mixture for 20-30 minutes, or until tender.
Step 2
Preheat the oven to 200C and prepare a roasting dish large enough to hold all six pear halves.
Step 3
Remove the pears from the poaching liquid and drain them on kitchen paper. Take out the vanilla pod, add the demerara sugar to the liquid, then increase the heat to high and boil until reduced to a thick, syrupy consistency.
Step 4
For the crumble topping, add the flour and butter to a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and chosen cereal (or you can use your favorite granola).
Step 5
Once the pears have cooled, hollow out the cores with a teaspoon. Arrange the pear halves in the roasting dish and fill each cavity with chunks of marzipan.
Step 6
Pat the crumble mixture on top of each pear half and bake for 20 minutes.
Step 7
Serve the pears hot, drizzling over the reduced syrup.
Author note
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