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Pear and blackberry crumble

This pear and blackberry crumble is a healthy version -  made with an oat and nut topping and uses very little extra sugar. You can make it gluten-free by using rice or almond flour and proper rolled oats. Serve it with custard, ice-cream or just creamy Greek yoghurt.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4-5 ripe pears
  • 150 g blackberries
  • juice of half a lemon
  • 50 g soft brown sugar
  • 100 g flour
  • 100 g butter or dairy-free margarine
  • 75 g rolled oats
  • 75 g mixed dried fruit such as raisins, prunes, cherries, blueberries, apples, peaches
  • 75 g mixed nuts & seeds

Method
 

  1. Preheat the oven to 180°C.
  2. Peel & core the pears, cut them into rough pieces. Scatter these into a buttered baking dish together with the blackberries. Squeeze the lemon juice over and sprinkle with half of the sugar.
  3. In a large bowl rub the flour and butter with your fingers until the mixture resembles coarse breadcrumbs. Add the sugar, oats and dried fruit, nuts and chopped, seeds. Combine well, then sprinkle this mixture evenly over the fruits. Make sure the fruits are well covered - you can slightly press down the crumble.
  4. Cook in the oven for 25-30 minutes until golden.
  5. Let it rest for a few minutes, then serve warm.