This delicious pear and blackberry crumble recipe is perfect for colder weather and a great recipe for using up a bounty of autumn fruit that might be lingering in your household.
The crumble topping is also fool proof to make. Adding ground almonds adds extra flavour and a moreish crunch to finished product.
Serve warm with a dollop of cream, ice cream, homemade custard if you're feeling up for a bigger baking project.
If you're looking to take your crumble to the next level check our our favourite crumble recipes.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
530
Ingredients
450 g blackberries
450 g pears
juice of 1 lemon
225 g golden caster sugar
1 tsp. ground mixed spice
100 g butter, chopped, plus extra to grease
225 g plain flour
75 g ground almonds
Directions
Step 1
Fill the sink with cold water. Put blackberries in a colander and lower carefully into the water. Toss the fruit to wash thoroughly. Lift out the colander and leave the blackberries to drain.
Step 2
Peel the pears, then halve them lengthways. Halve again and core, then slice each quarter into two or three pieces. Put the pieces in a bowl, add the lemon juice and toss well.
Step 3
Add 100g of the golden caster sugar to the sliced pears, along with the ground mixed spice, then add in the blackberries and toss thoroughly to coat with sugar and spice.
Step 4
Preheat the oven to 200°C (180°C fan oven) mark 6. Grease a 1.8 litre (3¼ pint) shallow dish with a little butter, then carefully tip the fruit into the dish in an even layer.
Step 5
Put the butter, flour, ground almonds and the remaining sugar into a food processor and pulse until the mixture begins to look like breadcrumbs. Tip into a bowl and bring parts of it together with your hands to make lumps.
Step 6
Spoon the crumble topping evenly over the fruit, then bake for 35–45min until the fruit is tender and the crumble is golden and bubbling. Serve with a drizzle of single cream or a scoop of vanilla ice cream.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
