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Pear and walnut crumble

- Number of people: 4

- Preparation time: 20 minutes

- Cooking time: 35 minutes

- Necessary accessories: rosette, stone


- 4 pears

- 125 g flour

- 90 g caster sugar + 2 tablespoons

- 100 g butter at room temperature

- 50 g walnut kernels


Prepare the Augoust Grill oven with the rosette and the stone. Raise the temperature to 180°C.

Peel the pears, remove the core and dice the flesh. Mix the diced pears with the nuts in a bowl. Butter an outer baking tin and sprinkle with the 2 tablespoons of sugar. Arrange the pear-nut mixture in a layer in the tin.

Pour the flour and sugar into a bowl. Add the butter. Mix with your fingertips until you have a crumbly mixture. Cover the pears with the batter and place in the outdoor oven for about 30 minutes. The top of the crumble should be golden brown.

Let cool and serve with a scoop of vanilla ice cream.


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