Pear crumble cake

Total time: 2hr 45m
Preparation Time: 30m

For 32 piece

Nutritional Information

Contains 199 Kcal, 4g Protein, 22g Carbohydrates, 10g Fat


  • Yeast dough
  • 600 g white flour
  • 0.25 tsp salt
  • 3 tbsp coarse cane sugar
  • 1 vanilla pod, cut open lengthwise; only use the scraped-out seeds
  • 3 tbsp quince jelly
  • 60 g butter, cut into pieces
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3.5 dl milk
  • Topping
  • 150 g hazelnuts, coarsely chopped
  • 1.25 kg pear, diced
  • 100 g ground hazelnuts
  • 50 g white flour
  • 3 tbsp coarse cane sugar
  • 0.25 tsp cinnamon
  • 100 g butter, soft
  • To bake
  • icing sugar to dust
  • Utensils
  • One baking tray lined with baking paper

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  • Yeast dough

    Mix the flour, salt, sugar, vanilla seeds and yeast in a bowl. Add the butter and milk, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size. Flatten the mixture a little, roll out to match the size of the tray, transfer to the prepared baking tray. Spread the jelly on top.
  • Topping

    Arrange the pears on top of the dough. Mix the hazelnuts, flour, sugar, cinnamon and butter with a fork until the mixture is crumbly. Spread the crumble on top of the pears.
  • To bake

    Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Cut the cake into pieces and dust with icing sugar.
  • Note:

    Instead of pears, you can use cherries, plums or apricots.

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