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Blackberry & pear scrumble

Blackberry & pear scrumble

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(9 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Serves 10
Never heard of a scrumble? Half scone, half crumble this freezable fruity pud is perfect to serve with Sunday lunch

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories585
  • fat22g
  • saturates13g
  • carbs97g
  • sugars59g
  • fibre6g
  • protein6g
  • salt0.34g
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Ingredients

  • 6 Bramley apples, peeled, cored and roughly chopped

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g caster sugar
  • 6 ripe pears, peeled, cored and roughly chopped

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 450g blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

For the scrumble

  • 500g plain flour
  • 250g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g caster sugar
  • 8 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tsp vanilla extract
  • granulated sugar, for sprinkling

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Method

  1. Put the apples in a pan with the sugar. Cover and cook over a gentle heat until half the fruit is pulpy. Take off the heat, stir in the pears and blackberries and divide between baking dishes, or 10 ramekins or individual pie dishes.

  2. Heat the oven to 180C/160C fan/gas 4. To make the scrumble, put the flour, butter, sugar, milk and vanilla in a food processor and pulse until it comes together in a scone-like dough. Drop clumps all over the top of the fruit, then sprinkle generously with granulated sugar. Wrap and freeze, or bake for 40-45 mins until the fruit is bubbling and scrumble golden and crisp. Delicious with vanilla ice cream or double cream.

  3. To cook from frozen: bake at 180C/160C fan/ gas 4 for 1 hour 30 mins.

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Comments, questions and tips

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Comments (11)

andiet's picture
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Great recipe. Made it with pear and blueberry (no apple). Wanted more! Served it with custard.

alexfood's picture

I absolutely love this recipe, I have a freezer with lots of variations. So far I have plain apple and pear,-- pear and raspberry- , ginger and apple , -mango apple and ginger,- I have even used tinned peaches , and strangely pear and chocolate , done with chunks of dark chocolate. I was unsure how this would go but my family love it. I would recommend anyone who likes puds to put some in the freezer. What a treat to take out a home cooked pudding without the fuss. Thanks to the person who devised this recipe

fayfumbs's picture

Delicious! This will be made on a regular basis I am sure with various fruits

angiegough81's picture
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Best pudding ever!!

bonnebouffe's picture
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Very nice. Pears made an interesting change from apples.

same965's picture
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Excellent! I made half portion for two.

tastytitbits's picture
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The recipe said to freeze the pudding in it's raw state after assembling it but I froze it after cooking. The quantity makes two large puds and I wanted to fill the oven up rather than put it on for one thing.

dawniecheeks's picture

Delicious! The pears added an extra something taste-wise. A nice change from apple crumble.

mccall's picture
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Delicious, I made this yesterday for Sunday lunch, enjoyed by all.
Blackberries from a friends garden and apples from our garden. I left the pears out as thought they might go to mush. The topping was so easy and delicous!

ancalumei's picture
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Made as stated but added 2 extra tbsp of milk to the dough. The result was very good so I'll be making it again.

clarebrace's picture
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this is a gorgeous and I think incredibly versatile pudding. I used eating apples, plums and blackberries. I am sure it would be a winner with many other types of fruits too. The scrumble topping is lovely and very easy to make. thanks Good Food mag, this is definitely going to become a regular in my home. It also tastes nice cold with hot custard, and the topping doesn't become heavy.

Questions (1)

Shirley Valentine's picture

As I don't have a food processor, should I make the scrumble topping as I would scones/crumble, ie by rubbing the butter into the flour, then add the rest of the topping ingredients until it forms a dough? Thanks.

Tips (1)

mother_ship's picture

I made this with some strawberries and blackberries that needed using up and it was very tasty, the only trouble was the berries cooked down to nothing so I think you definitely need to apple/pears to add substance!

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