Jo Pratt's Pear and Date Crumble
Over a year ago
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Ingredients
- 900g-1kg (2lb-2lb 4oz) pears. peeled. cored and chopped
- 150-175g (5½oz-6oz) pitted dates. roughly chopped
- 25g (1oz) caster sugar
- ½ tsp mixed spice
- 125g (4½oz) unsalted butter. softened
- 150g (5½oz) plain flour
- 75g (2½oz) flaked almonds. crushed lightly in your hands
- 40g (1½oz) rolled oats
- 100g (3½oz) soft brown sugar
- Custard. cream. ice cream to serve
Accompaniment
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Method
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1
Preheat the oven to 200C/ 180C fan/gas 6.
To make the filling, toss together the pears, dates, sugar and mixed spice and transfer to an oven-proof dish, about 1.25-1.5ltr (2-2½pt), or individual dishes.
Lightly rub together the butter, flour and a pinch of salt, and then stir in the almonds, oats and a quarter of the sugar. Keep the topping fairly chunky and crumbly.
Scatter over the top of the fruit and finish by sprinkling the reserved sugar on top.
Sit on a baking tray and cook for 45-60 minutes until the topping is crisp and golden, and the fruity juices are bubbling around the edges. If the topping starts to become golden, then just cover loosely with a piece of aluminium foil.
Remove from the oven and leave to cool for a good 5 minutes before serving with custard, cream or ice-cream.
Chef's Tips
You can substitute Bramley apples for pears. Ground cinnamon or ginger can be used instead of mixed spice.
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