Golden Cardamom Pear Oat Crumble Cups with Tahini Vanilla Cream

Golden Cardamom Pear Oat Crumble Cups with Tahini Vanilla Cream 🍐 These little crumble cups sit right between dessert and cozy breakfast: soft cardamom pears bubbling under crisp oat clusters, finished with a silky tahini vanilla cream. They are simple enough for a weekday, but the pistachios and warm spice make them feel special. 🥄 Yield: 4 small cups Time: about 35 minutes Ingredients: - 4 ripe but firm pears, peeled if you like, cored and diced - 1 tbsp lemon juice - 1 tsp vanilla extract - 1 1/2 tbsp maple syrup or honey - 3/4 tsp ground cardamom - 1/2 tsp ground cinnamon - 1 tsp cornflour or plain flour - Small pinch of salt Oat crumble: - 1 cup rolled oats - 1/3 cup chopped pistachios or almonds - 2 tbsp plain flour or almond flour - 2 tbsp melted butter or coconut oil - 2 tbsp maple syrup or brown sugar - 1/2 tsp vanilla extract - Pinch of salt Tahini vanilla cream: - 160 g thick Greek yogurt, creme fraiche or lightly whipped cream - 1 1/2 tbsp tahini - 1 tbsp maple syrup or honey - 1/2 tsp vanilla extract - 1-2 tsp lemon juice - Pinch of salt Method: 1. Heat the oven to 190 C / 375 F. Lightly butter four small oven-safe cups or ramekins. 2. In a bowl, toss the diced pears with lemon juice, vanilla, maple syrup, cardamom, cinnamon, cornflour and salt. The fruit should look lightly glossy, not wet. 3. Divide the pears between the cups. Do not pack them down too firmly; a little space helps the heat move through the fruit. 4. Mix oats, pistachios, flour, melted butter, maple, vanilla and salt until you get damp clusters. If the mix looks dusty, add another teaspoon of melted butter or maple. 5. Scatter the crumble over the pears, keeping some small clumps for texture. 6. Bake for 22-28 minutes, until the pear juices bubble around the edges and the oat topping is deeply golden. Rest for 5 minutes so the fruit thickens slightly. 7. Stir the tahini vanilla cream ingredients together until smooth. Taste and adjust with a little more lemon for brightness or maple for sweetness. 8. Serve the cups warm with a spoonful of cream, extra pistachios and a tiny pinch of cardamom. ✨ Serving and storage tips: - The crumble cups can be baked up to 2 days ahead. - Rewarm uncovered at 170 C / 340 F for 8-10 minutes to refresh the topping. - Keep the tahini cream separate until serving. - Swap pears for apples, plums or firm peaches depending on the season. - For breakfast, use Greek yogurt in the cream and reduce the maple slightly. Save this for a small-batch dessert that is warm, crisp, creamy and practical. 🍯 Tasteloom.club - easy recipes for everyday cravings