This delicious pear and blackberry crumble recipe is perfect for colder weather and a great recipe for using up a bounty of autumn fruit that might be lingering in your household.
The crumble topping is also fool proof to make. Adding ground almonds adds extra flavour and a moreish crunch to finished product.
Serve warm with a dollop of cream, ice cream, homemade custard if you're feeling up for a bigger baking project.
If you're looking to take your crumble to the next level check our our favourite crumble recipes.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
530
Ingredients
450g
blackberries
450g
pears
juice of 1 lemon
225g
golden caster sugar
1tsp.
ground mixed spice
100g
butter, chopped, plus extra to grease
225g
plain flour
75g
ground almonds
Directions
Step 1
Fill the sink with cold water. Put blackberries in a colander and lower carefully into the water. Toss the fruit to wash thoroughly. Lift out the colander and leave the blackberries to drain.
Step 2
Peel the pears, then halve them lengthways. Halve again and core, then slice each quarter into two or three pieces. Put the pieces in a bowl, add the lemon juice and toss well.
Step 3
Add 100g of the golden caster sugar to the sliced pears, along with the ground mixed spice, then add in the blackberries and toss thoroughly to coat with sugar and spice.
Step 4
Preheat the oven to 200°C (180°C fan oven) mark 6. Grease a 1.8 litre (3¼ pint) shallow dish with a little butter, then carefully tip the fruit into the dish in an even layer.
Step 5
Put the butter, flour, ground almonds and the remaining sugar into a food processor and pulse until the mixture begins to look like breadcrumbs. Tip into a bowl and bring parts of it together with your hands to make lumps.
Step 6
Spoon the crumble topping evenly over the fruit, then bake for 35–45min until the fruit is tender and the crumble is golden and bubbling. Serve with a drizzle of single cream or a scoop of vanilla ice cream.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
