Pear & Blackberry Crumbles

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

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  768

• Protein

  10g

• Carbs

  115g

• Fat

  33g

• Saturates

  15g

• Fibre

  0g

• Sugar

  76g

• Salt

  0.05g

Ingredients

• 700g (or 4 large) ripe English pears, peeled and cubed
• 100g golden granulated sugar
• 250g blackberries
• 200g plain flour
• 100g unsalted butter, cold, cut into small pieces
• 85g shelled pistachios, roughly chopped
• 100g demerara sugar
• ice cream, to serve (optional)

Directions

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.
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.
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.

Categories: Courses, Cuisines, Dishes, Fruit, Occasions, Seasonal