AT A GLANCE
"You can always count on d'Anjou pears in season to give you the perfect dose of bubbly goodness, baked under a crunchy muesli mixture studded with pecans," says Curtis Stone. "And here's a hot tip: leave small pockets uncovered so the juices can bubble over. A delicious dessert but, much like the breakfast cake, it could also be served as a morning treat."
|01||For pecan crumble, place flour, oats, caster sugar, cinnamon and a pinch of salt in a bowl and mix to combine, then rub in butter with your fingertips until clumps form. Mix in pecans, spread on a tray lined with baking paper and freeze until firm (10-15 minutes).|
|02||Preheat oven to 160C and line a baking tray with foil. Whisk maple syrup, mandarin juice and lemon juice in a bowl. Combine pears, dates, brown sugar, cinnamon, 1 tsp mandarin rind and a pinch of salt in a separate bowl, and toss to coat, then transfer to a 25cm-diameter cast-iron frying pan or baking dish, or three 16cm-diameter cast-iron frying pans. Pour maple syrup mixture over pears, sprinkle with crumble, place on prepared baking tray and bake until crumble is golden and filling is bubbling (45-50 minutes for small crumbles, 1-1¼ hours for larger crumble). Stand to cool briefly (10 minutes).|
|03||Meanwhile, whisk remaining rind in a bowl with yoghurt and serve with warm crumble.|