Pear crumble cake

Pear crumble cake

Total: 2 hr 45 min. | Active: 30 min.
Nutritional value / piece: 199 kcal
, Fat: 10 g
, Carbohydrate: 22 g
, Protein: 4 g


32 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

600 g white flour
¼ tsp salt
3 tbsp coarse cane sugar
1 vanilla pod, cut lenghtwise, seeds scratched out
½ cube yeast (approx. 20 g), crumbled
60 g butter, cut into pieces
3 ½ dl milk
3 tbsp quince jelly


1 ¼ kg pears, cut into cubes
150 g hazelnuts, coarsely chopped
100 g ground hazelnuts
50 g white flour
3 tbsp coarse cane sugar
¼ tsp cinnamon
100 g butter, soft

To bake

icing sugar, to dust
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One baking tray lined with baking paper

How it's done

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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.


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.

Good to know
Note: Instead of pears, you can use cherries, plums or apricots.

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