Panettone & pear crisp
- Samuel Goldsmith
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Serves 6 - 8
Easy
Prep: 10 mins
Cook: 40 mins
0 reviews
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Turn panettone into a crumble topping to make this easy dessert with the help of pears, stem ginger and hazelnuts. Enjoy with ice cream, cream or custard
High-fibre
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 ball of stem ginger
finely chopped, plus 4 tbsp syrup from the jar
-
8 pears
cored and sliced
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1 lemon
zested, 1/2 juiced
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cream, ice cream or custard, to serve
For the crumble
-
300g panettone
-
90g plain flour
-
60g cold butter
cut into cubes
-
40g hazelnuts
finely chopped
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Nutrition: Per serving (8)
-
kcal367
-
fat15g
-
saturates7g
-
carbs50g
-
sugars31g
-
fibre6g
high
-
protein5g
-
salt0.33g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. For the crumble, tear half the panettone into small pieces, then blitz the rest to crumbs using a food processor. Set aside. Rub the flour and butter together until the texture resembles fine breadcrumbs. Stir in all of the panettone and the hazelnuts, then drizzle in 3 tbsp of the ginger syrup. Set aside.
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step 2
Put the pears in a medium baking dish, then stir in the stem ginger and remaining syrup, the lemon zest and juice. Bake for 20 mins until starting to soften (if the pears are underripe, they may need 10-15 mins more).
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step 3
Scatter over the crumble mixture, then bake for a further 15-20 mins until the crumble is golden and the pears are soft. Serve with cream, ice cream or custard, if you like.
Recipe from Good Food magazine, December 2025
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