Crumble de manzana y pera con salsa de speculoos

Ingredientes

• 3 sweet-tart apples (e.g., Elstar or Jonagold)
• 3 ripe pears (e.g., Conference)
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 4 tbsp brown sugar (divided)
• 120 g flour
• 80 g cold butter, in cubes
• 40 g rolled oats
• 1 pinch of salt
• 150 ml heavy cream
• 3 tbsp speculoos paste
• 1/2 tsp ground cinnamon (for the sauce)
• Vanilla ice cream to taste (optional)

Preparación

1. 1

   Preheat the oven to 180°C (fan) or 200°C (conventional).Peel the apples and pears, remove the cores and cut the fruit into roughly 2 cm cubes.Mix the fruit in a baking dish with the cinnamon, lemon juice and 2 tablespoons of the brown sugar. Spread everything evenly over the base of the dish.Make the crumble: combine the flour, cold butter cubes, the remaining brown sugar and a pinch of salt in a bowl. Quickly rub everything together with your fingertips until you have a crumbly mixture. Add the rolled oats and mix briefly.Distribute the crumble evenly over the fruit in the baking dish.Slide the dish into the preheated oven and bake for 30 to 35 minutes, until the crumble is golden brown and the fruit is soft and bubbling.Meanwhile make the speculoos sauce: put the heavy cream and speculoos paste in a small saucepan over medium heat. Stir well and let simmer gently for 3 to 4 minutes until a smooth, creamy sauce forms. Add a pinch of cinnamon and adjust seasoning. Keep the sauce warm on low heat.Remove the crumble from the oven and let rest for 5 minutes. Serve warm, spoon the speculoos sauce generously over it and optionally add a scoop of vanilla ice cream on the side.