Save to your scrapbook
Pear and flapjack crumble
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
5-6 (800g) pears such as Doyenne du Comice, peeled and cored
2 balls stem ginger, roughly chopped, plus
2 tbsp syrup from the jar
150g Billington’s Light Brown Soft Sugar, plus 1 tbsp extra
180g Lurpak Unsalted Butter, plus a couple of extra knobs
4 tbsp golden syrup
175g porridge oats
75g ground almonds
1. Preheat the oven to 180 ̊C, gas mark 4. Roughly chop the pears, then put in a pan with the stem ginger and ginger syrup, 1 tbsp sugar and 30g butter. Cook for 5-7 minutes to start to soften the pears. Lightly mash half the fruit in the pan and stir together, then place in a baking dish (about 1.5 litre in volume) and leave to cool.
2. Melt the remaining 150g butter in a pan with the golden syrup. Add the oats, 150g sugar, almonds and a pinch of salt, stirring to combine. Spoon in an even layer (about 1cm thick) over the fruit. Scatter a few knobs of butter over the crumble and bake for 40-45 minutes until set and golden brown. Cool for 10 minutes before scooping into bowls. Serve with cream, if liked.
Typical values per serving: