Yesterday I attended a work Christmas dinner. My cracker was filled with a plastic nail brush which doubled as a knuckle duster, and jokes which weren’t half bad. The meal was lovely, although it contained too many whole al dente spring onions which I pushed to one side, and I left with a stomach so full I had to pass on dessert.
It snowed here last week, and that hasn’t happened in years. The cold weather usually brings with it my cravings for warm and comforting treats. Although I could easily enjoy a crumble any day of the year. This pear and blackberry crumble was amongst the batch I had made on the day I made too many crumbles, so it’s long overdue. But I haven’t logged on to the blog in so long I almost forgot how to.
I usually make 2 batches of the crumble because I like my crumble to fruit ratio 2:1 but you can adjust that to your own liking. And if you can’t decide whether to top yours with custard or ice cream, then just do what I did and eat two.
- For the crumble:
- 310g plain flour
- 170g soft light brown sugar
- 185g unsalted butter
- For the filling:
- 5-6 medium pears, roughly chopped
- 250g blackberries
- 45g soft light brown sugar
- 1 tbsp plain flour
- Pinch of ground cinnamon
- Preheat oven to 180C/350F/Gas mark 4.
- Sift together the flour and sugar. Rub in the butter until you get a mixture which resembles bread crumbs.
- To make the filling - Place the fruit in a bowl and sprinkle with sugar, flour and cinnamon.
- Pour the filling into individual ramekins, or a 2-litre baking dish. Top the filling with the crumble mixture and place in the oven until golden brown (approx. 35 minutes for ramekins, and 40-45 minutes for a traybake). Best served warm with ice cream or custard.