A crumble has to be one of the most delicious treats out there. It’s also one of the easiest to make, with half the ingredients probably hiding away in your kitchen cupboards.
This is a Raspberry and Pear Crumble that I’ve been making for a few months now. It’s a good treat to have in the oven while you have dinner, ready to eat when you’re done with mains.
Or just make it when you decide it’s treat time…
Here’s your checklist:
Frozen or Fresh Raspberries (350g), 1 and a half ripe pears, 3 teaspoons of granulated sugar
Golden caster sugar (60g), plain flour (110g), butter (60g), a good handful of oats
Preheat the oven to 200 degrees celsius Chop your pears up into sixths. Remove the pips and stalk. Add to a saucepan on a low heat with the raspberries.
(Tip: If your pears aren’t ripe, I would advise you cook them on their own before you add the raspberries. Do this for about 10 minutes on low-medium, with a splash of water, until they begin to soften ever so slightly)
Gradually increase the heat to medium as more liquid starts to form at the bottom, don’t let them burn! Add the three teaspoons of granulated sugar.
At this point you can weigh your other ingredients for the crumble. Add them all in a large bowl and begin to mix with the tip of your fingers to create a crumble texture. Leave that to one side.
You need to carry on cooking the fruit for around another 15 minutes on medium-high, until the pears are reasonably soft, but not squishy. As it bubbles away it should be smelling very decent.
Add the fruit to a suitable dish.
Using a spoon, cover the top evenly with the crumble mixture.
Leave in the oven for 20 minutes, or until golden brown on top.
Serve with a healthy portion of double cream.