Ultimate pear and Blackberry crumble
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6 ramekins
Skip to ingredients
Crumble topping
- 225g plain flour
- 80g caster sugar
- A pinch of salt
- 1 teaspoon powdered ginger
- 6 ground pecan nuts
- 50g desiccated coconuts
- 115g unsalted butter
- 50g porridge oats
Crumble filling
- 225g plain flour
- 80g caster sugar
- A pinch of salt
- 1 teaspoon powdered ginger
- 6 ground pecan nuts
- 50g desiccated coconuts
- 115g unsalted butter
- 50g porridge oats
- 250g blackberries, chopped in half
- 6 pears, peeled and cut into chunks
- 50g sugar
- 150ml boiling water
- A few drizzles of honey, depending how sweet you want the filling to be
Method
step 1
Preheat the oven to 190 degrees and have six ramekins at the ready. Sift the flour into a large mixing bowl, then add the salt and powdered ginger. Slowly pour in the sugar.step 2
Chop the butter into small pieces, and add to the flour mixture. Using your hands, mix the crumble well, so that it turns into something like breadcrumbs.step 3
Add the ground pecans, oats, and coconut, and mix well. Set aside.step 4
Put the filling products into a pan for a couple of minutes, or until the liquid is red from the berries and all the sugar is dissolved.step 5
Put two spoonfuls of the fruit (with the liquid) into the ramekins, then heap two large spoonfuls of crumble. Cook in a preheated oven of 190 degrees for 20 minutes.step 6
Serve with custard, cream or ice cream. Enjoy!
