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Blackberry Pear Crumble with Cherry Muesli Topping
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Tart blackberries, sweet pears and wholegrain muesli give a great contrast of flavours and textures.
2 ripe pears, peeled, cored and roughly chopped
1 tbsp lemon juice
3 tbsp light brown muscovado sugar
150g Bacheldre Watermill Stoneground Spelt Flour
100g cold butter, cubed
50g Dorset Cereals Super Cranberry, Cherry & Almond Muesli
Spelt flour contains a more digestible form of gluten than standard flour, and has a lovely nutty texture. Replace with standard plain flour if you prefer.
This crunchy crumble demands a chilled fruity red wine.
Typical values per serving:
This recipe was first published in August 2006.