Apple, pear and blackberry crumble

Name: Apple, pear and blackberry crumble
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 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; 170 g blackberries

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Serves8
CourseDessert
Prepare15 mins
Cook40 mins
Total time55 mins

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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
1 pinch/es vanilla powder (optional)
1 tbsp demerara sugar

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

Typical values per serving when made using specific products in recipe