Pear and Blackberry Crumble Recipe.
This is following the theme of “Seasons of mists and mellow fruitfulness” as regards cooking up a feast of great comfort food for family and friends. It’s a brilliant time of year – when the mornings are a bit chilly and we are thinking of stocking up on logs for when we will start to light the log burner. This Pear and Blackberry Crumble recipe is sure to be a winner – full of luscious very fruity fruit, all topped off with a crunchy, sweet hot topping. Absolutely gorgeous!
Pear & Blackberry Crumble Recipe
This Pear & Blackberry Crumble recipe is a great recipe by James Martin, from BBC Good Food. It has brilliant reviews.
- 700g (or 4 large) ripe English pears (or Apples), 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)
- Heat oven to 190C/fan 170C/gas5.
- 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.
- Place 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.
- 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.
So doesn’t this Pear & Blackberry Recipe look delicious? If you wanted to, you could add extra crunch to the topping with some sunflower seeds, or flaked almonds or extra nuts. And a tip from the incomparable Mary Berry (go to her book) – to make sure the crumble topping doesn’t get ‘a soggy bottom’ Mary cooks the fruit and the crumble separately then puts them together just before serving. What a clever lady. And who am I to disagree.
Anyway, I hope you enjoy this lovely dessert. We will!