zoom Apple, pear and blackberry crumble

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    Apple, pear and blackberry crumble

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    Apple, pear and blackberry crumble

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 8


    2 bramley apples, peeled, cored and cut into 3cm chunks
    2 conference pears, peeled, cored and cut into 2cm chunks
    3 tbsp granulated sugar
    1 tbsp lemon juice
    170g blackberries

    For the crumble:
    125g plain flour
    50g porridge oats
    50g light brown soft sugar
    100g unsalted butter, chilled and cut into cubes
    50g hazelnuts, roughly chopped
    pinch vanilla powder (optional)
    1 tbsp demerara sugar


    1. Preheat the oven to 200˚C, gas mark 6. Toss the apples and pears with the sugar, lemon juice and a pinch of salt. Stir through the blackberries, then scatter in an ovenproof dish (approximately 1 litre in volume) or individual ramekins.

    2. For the crumble, mix the flour, oats, sugar and a pinch of salt in a separate bowl. Using your fingers, rub in the butter until the mixture resembles breadcrumbs with a few bigger chunks. Stir through the nuts and vanilla powder (if using).

    3. Flatten out the fruit as much as possible using the back of a spoon, then scatter the crumble on top. Sprinkle over the demerara sugar and bake until golden – 40 minutes for a large crumble or 25-30 minutes if using ramekins.

    4. Allow to cool for at least 10 minutes before serving, with lashings of double cream, ice cream or custard, if liked. 

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