Bayley Hazen Blue, Pear and Walnut Crumble

Bayley Hazen Blue, Pear and Walnut Crumble

Serves 6 to 8


6 large pears, peeled cored and thinly sliced

2 T port or sweet sherry

1 T fresh lemon juice

¼ cup cane sugar

½ cup plus 1 tablespoon flour

½ cup chopped toasted pecans or walnuts

¼ cup light brown sugar

pinch of salt

6 tablespoon unsalted butter cut into small pieces

8 ounces Bayley Hazen Blue


Pre-heat oven to 350°

Butter a 9 inch baking dish. In a medium bowl toss the pear slices with the lemon juice. Add 1 tablespoon of the flour, the cane sugar, the port and mix gently until the flour is absorbed by the liquid. Spread evenly in the bottom of the baking pan. In a dry medium bowl mix the remaining ½ cup flour, the nuts, the brown sugar and the salt. Add the butter pieces and work the mixture with your fingers, until it resembles large crumbs.

Sprinkle this over the pears and bake until the pears are tender and the mixture is bubbly, around 40 minutes. Remove the pan from the oven and sprinkle the Bayley Hazen Blue over the top. Return to the oven and cook until the cheese is melted, around 5 minutes. Remove from the oven. Let the crumble sit for 5 minutes, then serve with a little puddle of heavy cream.


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