Pear and Blackberry Crumble
Make the most of seasonal ingredients this autumn with our sweet pear and blackberry crumble. With only a few simple steps involved in making this delicious bake, it’s a great way to use fruits when they’re in their prime and can easily be taken straight from the oven to the table when made in a stoneware oven dish.
Ingredients
For the crumble
- 1 kg conference pears
- 250 g blackberries
- 100 g plain flour
- 1 tbsp ground cinnamon
- 150 g light brown sugar
- 100 g rolled oats
- 100 g unsalted butter (cubed)
- 1 tbsp maple syrup
- 2 tsp vanilla essence
To serve
- 2 tbsp custard (per serving)
Instructions
- Peel and cube the pears before adding to a pan over a medium heat. Pour in the maple syrup and ground cinnamon and stir. Cook for 12 minutes, stirring occasionally until the pears have softened.
- Remove the pan from the heat, add the blackberries and vanilla essence and mix well. Set aside.
- Heat the oven to 190°C / 170°C Fan / gas mark 5.
- In a large bowl add the flour, oats and butter and using your fingertips, rub together until the mix looks like breadcrumbs. Stir in the sugar and combine.
- Spoon the pear and blackberry mix into a medium sized oven dish and sprinkle with the crumble mix. Take care to cover all the fruit evenly.
- Bake for 20-25 minutes until golden brown and serve warm with custard.