Blackberry & pear scrumble

Blackberry & pear scrumble

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(8 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
585
protein
6g
carbs
97g
fat
22g
saturates
13g
fibre
6g
sugar
59g
salt
0.34g

Ingredients

  • 6 Bramley apples, peeled, cored and roughly chopped
  • 100g caster sugar
  • 6 ripe pears, peeled, cored and roughly chopped
  • 450g blackberries

For the scrumble

  • 500g plain flour
  • 250g butter, softened
  • 200g caster sugar
  • 8 tbsp milk
  • 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.

Recipe from Good Food magazine, September 2011

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Comments

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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.

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