Pear and Blackberry Crumble

This is a great use of seasonal fruit – William Bartlett pears are just perfect right now, and blackberries are at their best – and cheapest. I like to use demerara sugar in the crumble, it gives it a lovely sweet crunch.

  • 4-5 William Bartlett pears
  • 1 punnet blackberries
  • 1 ripe banana, mashed
  • 1/4 cup  cloudy apple juice
  • 1 and a half tablespoons organic honey
  • zest of half a lemon
  • 1 and a half cups organic quick oats
  • 1 cup wholemeal flour
  • 1/2 teaspoon ground cinnamon
  • 100 g butter plus extra
  • 3 tablespoons demerara sugar plus extra

Preheat oven to 180 c.

Core and chop the pears into small bite sized chunks. Place in a baking dish with the blackberries and mashed banana. In a jug, heat the honey until runny, add the lemon zest and apple juice, stir and pour over the fruit. Mix everything up to combine/coat.

Put the flour, oats and cinnamon in a mixing bowl, and rub the butter in, or do this in the food processor, until the mixture is moist and sandy. Mix in the sugar.

Spread the crumble mixture over the fruit, sprinkle a little extra sugar over the top, dot with some extra butter, and bake, uncovered for 40 minutes. Serve with yoghurt or icecream.


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