Blackberry and Pear 5 Seed Crumble
Over a year ago
3,922 views
Ingredients
- 400 g Pears. peeled
- 1 Juice of lemon
- 150 g Caster sugar
- 400 g Blackberries
- 100 g Clover. softened
- 3 tbsp. Plain or spelt flour
- 30 g Pine nuts
- 70 g Ground almonds
- 100 g pack 5 Seed mix
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
Hedgerow blackberry and baked pears make a warming crumble with a difference.
Method
-
1
1. Pre-heat the oven to 200C, fan 180C, gas 6.
2. Slice the pears into 8, lengthways and place in a bowl with the lemon juice, 100g of the sugar and the blackberries. Toss together and spoon into a generously greased (with Clover) 2 litre capacity shallow dish.
3. Make the crumble topping by softening the Clover further with a spatula in a bowl.
4. Then add the remaining sugar, flour, pine nuts, ground almonds and 5 seed mix. Thoroughly blend together with the spatula, pressing against the sides of the bowl to thoroughly combine until the mixture forms large clumps.
5. Tip over the fruit and spread out on the top. Place the dish on an oven tray, in case the juices spill over, and bake in the oven for 25-30 minutes until the fruit is tender and the crumble is golden. Serve with ice-cream or hot custard.
Similar Recipes
View all similar
Comments (0)