Recipes
Blackberry and Pear Crumble
With icecream or yoghurt? Your choice
| 1 |
lemon juiced |
| 100g |
Clover, softened |
| 100g pack |
5 seed mix |
| 150g |
caster sugar |
| 3 tablespoons |
of plain or spelt flour |
| 30g |
pine nuts |
| 400g |
blackberries |
| 400g |
pears, peeled |
| 70g |
ground almonds |
Pre-heat the oven to 200°C, fan 180°C, gas mark 6. 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) two-litre capacity shallow dish.
Make the crumble topping by softening the Clover further with a spatula in a bowl. 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. 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.
- Serves: 6
- Preparation time: 20 mins
- Cooking time: 30 mins
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