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Blackberry, pear & pecan crumble
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125g plain flour
50g porridge oats
65g light brown soft sugar, plus 1 tbsp
¼ tsp ground cinnamon
100g unsalted butter, cubed and chilled
50g pecans, roughly chopped
4 Conference pears, peeled, cored and cut into 2-3cm chunks
½ lemon, juice
1. Preheat the oven to 200ºC, gas mark 6. In a large mixing bowl combine the flour, oats, 65g sugar, cinnamon and a pinch of salt. Use your fingers to rub in the butter to make a clumpy crumble, then stir
in the pecans.
2. Toss together the pears, blackberries, lemon juice and remaining 1 tbsp sugar in a 2L ovenproof dish.
3. Use the back of a spoon to lightly flatten the fruit to make as even a surface as possible. Scatter the crumble over the top, piling it ever-so slightly higher in the centre.
4. Bake for 30-35 minutes, or until golden on top and piping hot throughout. Allow to cool for 5-10 minutes before serving with cream,
ice cream or custard.
Try swapping 2 of the pears for a large bramley apple, peeled, cored and cut into 2-3cm chunks.
Typical values per serving:
This recipe was first published in October 2020.