Cobnut and Fruit Cream Crumble
The terms “cobnuts”, “hazelnuts”, and “filberts” can be used alternatingly. The most common term used is “hazelnuts”. The hazelnuts are grown and sold fresh for consumption. They are longer, larger, and more oblong in shape than wild hazelnuts. Filberts are a branch of cobnuts.
This recipe celebrates cobnuts in the most delicious way.
What you need:
• 3 ½ ounces of cobnuts
• 4 pears (small, peeled, sliced into 2 cm cubes)
• A pinch of salt
• 2 tbsps of lemon juice
• 4 ½ tbsps. of caster sugar
• 1 ounce of light brown sugar
• 2 apples for cooking (medium, Bramley or Granny Smith, peeled, sliced into 2cm cubes)
• 1 ¾ ounce of butter (unsalted, chilled, sliced into 2 cm cubes)
• 16 blackberries
• 1 ½ ounce of plain flour
• 1 ½ ounce of whole meal flour
• For your cream:
o 1 tsp of star anise (ground)
o 5 full ounces of double cream
o ½ tsp of cardamom (ground)
o 3 ½ full ounces of Greek yogurt
o ½ tsp of vanilla
o 3 ½ full ounces of mascarpone cheese
o 1 tbsp of caster sugar
How to make it:
1. Preheat the oven at 350F or 180C.
2. Get a bowl and in it, mix 1 ½ tbsps of caster sugar, pears, and lemon juice.
3. Line a baking tray with baking paper. On it, spread the prepared pears and cover them with foil. Bake for ten minutes.
4. Add the apples onto the baking tray and cover them with foil again. Bake for 30 minutes.
5. Crush the baked fruits with a fork, place them in a bowl, and set aside to cool.
6. Fold in the blackberries.
7. For the crumble, get a large mixing bowl. In it, combine the flours, brown sugar, and butter. Rub them all together using your fingertips. The warmth generated by the rubbing will make the mixture appear like breadcrumbs.
8. On another baking tray, lined with baking paper, spread out the crumble mixture and bake for fifteen minutes. Set the crumble aside to cool.
9. Get a stainless steel saucepan and cook the nuts and caster sugar over low heat until the caramelized sugar has covered the nuts completely, with a golden brown color. Transfer the nut-sugar mixture onto a baking paper-lines baking tray. Let it cool, then pulverize into a granulated powder.
10. For the cream mixture, get another large mixing bowl and in it, mix all the ingredients together. Whisk until you achieve soft peaks. Don’t whisk too much.
11. Get the serving glasses.
12. Scoop about two-thirds of the crumble mixture into the bottom of your serving glasses. With two-thirds, each of the nuts, fruit mixture, and cream, cover the crumble layer. Layer the remaining amount of every mixture, topping them all with what’s left of the nuts (sprinkle the nuts just before serving).
13. You can serve the dessert right away or let it chill for two to three hours.