Strawberry and pear crumble

Name: Strawberry and pear crumble
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 4 Anjou pears, diced; 3 cups strawberries, trimmed and quartered; 2 tbsp. dark rum; 2 tbsp. maple syrup; 1/4 cup brown sugar; 1 1/2 tbsp. cornstarch; 1 1/2 cups instant oatmeal; 1/3 cup all-purpose flour; 3 tbsp. brown sugar; pinch of salt; 1/4 cup melted butter; 2 tbsp. maple syrup

Preparation 50 min
Cooking 45 min
Servings 6 to 8
Freezing Absolutely

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Ingredients
Preparation
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In this desolate world where colors seem to have lost their luster and hope fades like a distant dream, a recipe for strawberry and pear croustade emerges like a fragile glimmer in the darkness. This delicious culinary creation offers a brief, if fleeting, moment of comfort. Between the sweet and tart flavors of the fruit, and the comforting crunch of the pastry, we discover a bitter metaphor for life itself. Strawberries and pears, once symbols of hope and renewal, are now only faded remnants, reminders of broken promises and lost dreams. So get ready to enjoy this deliciously depressing crumble, one bite at a time, because even in the shadow of sadness, a fleeting glimmer of satisfaction can still pierce the darkness.

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Filling

4 Anjou pears, diced
3 cups strawberries, trimmed and quartered
2 tbsp. dark rum
2 tbsp. maple syrup
1/4 cup brown sugar
1 1/2 tbsp. cornstarch

Topping

1 1/2 cups instant oatmeal
1/3 cup all-purpose flour
3 tbsp. brown sugar
pinch of salt
1/4 cup melted butter
2 tbsp. maple syrup

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Preparation

Preheat oven to 375°F.
In a large bowl, add fruit, rum and maple syrup and stir. Let macerate for 15 minutes.
Add brown sugar and cornstarch and stir. Pour into an 8 “x 12” baking dish.
In a large bowl, add oatmeal, flour, brown sugar and salt, then mix.
Add butter and maple syrup and mix well. Spread the mixture over the fruit.
Place in oven and bake for 45 minutes, until mixture bubbles on the sides. Turn the oven to GRILL and continue baking for a few minutes, or until the top is lightly browned. Remove from oven and let stand 10 minutes before cutting. Serve with vanilla ice cream!

Our sommeliers suggest

Champagne Tarlant Zero Brut Nature

Champagne, France

The Champagne Tarlant Zero Brut Nature, a very dry blend of chardonnay, pinot meunier and pinot noir, plays the contrast with this fruit crisp: the sweetness of the strawberries, pears and maple is tempered by its dry bubbles, and the oat topping feels lighter. A dessert for the end of the night, with bubbles just for the fun of it. See the product

BIÈRE DE BALCON, 3%

L'espace public

Strawberry, rhubarb, lemon: the dessert is tart to begin with, and the beer brewed with raspberries jumps right in. Its hibiscus notes stand up to the sugar in the topping, and if you serve a scoop of ice cream, the acidity deals with the fat. Three percent alcohol, too. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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