Crumble di pere al cacao e cannella
- Preparation: 30 minutes
- Cooking: 15-20 minutes
- Doses for: 6 people
6 Kaiser or Abate pears
50 g raisins
130 g wholemeal rye flour
60 g corn flakes
2 spoonfuls of bitter cocoa
60 ml corn or sunflower oil
50 g muscovado sugar
3-4 spoonfuls of cold water
Peel and cut the pears into chunks or slices, sprinkle with cinnamon and drizzle the lemon juice on them. Cook in a pan on a low heat until they start to yield, mixing often but carefully (if you like sweeter desserts, add also a spoonful of muscovado sugar or malt), add the raisins and cover.
Meanwhile, put the flour, corn flakes, cocoa and sugar in a bowl, mix well and gradually add the oil and water, mixing to get a crumbly consistency. As to the quantity of water, you will have to decide how much to add according to the consistency of your crumble. If you have the time, leave to rest covered in the fridge for about 20 minutes.
Place the cinnamon pears in individual oven-bowls (or in a single oven-dish), draining any excess liquid and making a homogeneous layer, sprinkle the cocoa crumble on top. Cover well and bake at 180°C for about 15-20 minutes until the crumble is crunchy. Remove from the oven and serve lukewarm with a spoonful of natural yoghurt or vanilla ice cream.
© Photo by Giulia Rizzi
this recipe is inspired by...
Sedigola Pastiglie GolaThroat lozenges with propolis and grapefruit seeds
This recipe draws inspiration from Sedigola Throat Drops that contain Cinnamon essential oil, as well as Propolis, Grapefruit seeds, Agrimony and Honey.
It is formulated to protect and hydrate the oropharyngeal mucous membrane, relieving the feeling of pain in case of irritated throat, pharyngitis and tonsillitis.