Name: Pear & blackberry crumbles
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 700g (or 4 large) ripe English pear peeled and cubed; 100g golden granulated sugar; 250g blackberry; 200g plain flour; 100g unsalted butter cold, cut into small pieces; 85g shelled pistachio roughly chopped; 100g demerara sugar; ice cream to serve (optional)

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Pear & blackberry crumbles

Pear & blackberry crumbles

James Martin

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.7 out of 5.46 ratingsRate

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Use pear instead of apple in these individual versions of the classic pud with a crunchy pistachio topping

Freezable

Vegetarian

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Apple strudel

A star rating of 4.4 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

700g (or 4 large) ripe English pear

peeled and cubed
100g golden granulated sugar
250g blackberry
200g plain flour
100g unsalted butter

cold, cut into small pieces
85g shelled pistachio

roughly chopped
100g demerara sugar
ice cream

to serve (optional)

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Nutrition: per serving

kcal768
fat33g
saturates15g
carbs115g
sugars76g
fibre0g
protein10g
salt0.05g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
step 2

Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
step 3

Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.

Recipe from Good Food magazine, October 2008

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A star rating of 4.7 out of 5.46 ratings

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