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Comice pear and flapjack crumble
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800g comice pears (about 5-6), cored and chopped
2 balls stem ginger, chopped, plus 2 tbsp syrup from the jar
150g light brown soft sugar, plus 1 tbsp extra
180g salted butter, plus a few extra knobs
4 tbsp golden syrup
175g porridge oats
75g ground almonds
1. Preheat the oven to 180˚C, gas mark 4. Put the pears in a pan with the stem ginger and its syrup, 1 tbsp sugar and 30g butter. Cook for 5-7 minutes. Lightly mash ½ the fruit in the pan and stir, then put in a 1.5 litre baking dish and set aside.
2. Melt the remaining 150g butter in a pan with the golden syrup. Add the oats, almonds and 150g sugar, stirring until combined. Spoon over the fruit. Scatter a few knobs of butter over the top and bake for 40-45 minutes. Cool for 10 minutes before serving, with cream, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in November 2014.