Pear & blackberry crumbles

Recipe uploaded by

James Martin

12 ratings

Recipe by James Martin

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1. Heat oven to 190C/fan 170C/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
2. Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
3. Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.

PER SERVING

768 kcalories, protein 10g, carbohydrate 115g, fat 33 g, saturated fat 15g, fibre 0g, salt 0.05 g

Latest comments and suggestions

• Ali

  01 October 2008

  Ali rated and commented on this recipe

  

  YUMMY!

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• luby_lou

  26 October 2008

  luby_lou rated and commented on this recipe

  

  This recipe is awesome! The pistachios are a great touch to the crumble! Sweating the pears with the sugar in the pan produced an exceptionally tasty coulis and the blackberries added a tartiness that complimented the softness of the pears.

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• Ross Wynne

  13 November 2008

  Ross Wynne rated and commented on this recipe

  

  This is one of the best things i have ever had. so tasty and the colours were fantastic. also very easy to make which helps.

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• Gayns

  18 November 2008

  Gayns rated and commented on this recipe

  

  This was delicious! I swapped the blackberries for raspberries and I didn't have pistachios so added some jumbo oats to make it crunchy.Got the thumbs up from my husband so definitely will be making again

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• sjwebb83

  21 December 2008

  sjwebb83 commented on this recipe

  Yummy!! very cute looking in their little pots, and tasty too. Maybe a bit too much sugar in the crumble topping, as tasted very sweet. I'd use less sugar if I was to make it again, otherwise another great, and satisfying recipe.

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• Andy mac

  22 April 2009

  Andy mac rated this recipe

  

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• millie

  08 September 2009

  millie commented on this recipe

  Good? - at 768 cals and 33g fat per serving! ! That's half the recommended daily allowance of fat for an adult and more than 1/3 of the calorie allowance and that only a pudding!. How does this qualify for the "good food" label?

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• trixyvixy

  08 September 2009

  trixyvixy rated and commented on this recipe

  

  I've made this from the magazine, it was lovely!!!

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• Sam

  09 September 2009

  Sam commented on this recipe

  Millie, if people are capable of reading and following this recipe, then I think it's safe to assume that they are also capable of reading the nutrition information for themselves. Nobody is forcing you to make or eat this if you don't approve of it.

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• denisebrise

  10 September 2009

  denisebrise rated and commented on this recipe

  

  The best thing about this recipe is the perfect crumble texture. Feel free to experiment. I added oats and pumpkin seeds instead of pistachios and used frozen summer berries, which worked perfectly. If you're that worried about calories, you can reduce the sugar and use margarine instead of butter. Be creative! I have to agree with Sam. After all this is a website for good food in general, not just diet food. If this recipe shocked you, try the Ultimate Chocolate Cake! :-)

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• Frantic Flapjack

  21 September 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was good but the crumble topping was too sweet which took away the lovely natural flavour of the fruit.

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• Ann

  24 September 2009

  Ann rated and commented on this recipe

  

  I trhought this was yummy. And enjoy every mouth full.......I put 5bls on this week at Weight Watcher.....But was worth it.....So next two have to eat saled and jog more.....Still love the pud

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• Zem

  26 September 2009

  Zem commented on this recipe

  I had a bit of a disaster with the topping, it seemed to soak up all the juice and turn into mush. I’ve not given it a star rating as I’m pretty sure it’s my ovens fault, it’s very old and I sometimes struggle with the temperatures. Will try again at some point as fruit and bits of topping I managed to rescue were lovely.

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• jonnyb

  15 October 2009

  jonnyb rated and commented on this recipe

  

  I made a large one of these yesterday and it was fab, locally picked blackberries and fresh pears - A real winner

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• Jules

  19 October 2009

  Jules rated and commented on this recipe

  

  I made this last night and it was absolutely delicious. Ever so easy to make and very tastey. It was the perfect comfort food on a cold night. I made it for two, in individual pots (halving the recipe quantities). They looked lovely. They did bubble over in the oven though, so I'll make sure I have something underneath the pots to save me from having to do lots of cleaning next time. The portions were too big for us, so I'll make smaller ones next time. Perhaps this will help cut down the calories and fat content as per Millie's comment! Agreed, they are astonishingly high in calories.

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• rach

  15 November 2009

  rach rated and commented on this recipe

  

  Lovely. Will definitely make again.

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Ingredients

• 700g (or 4 large) ripe English pears , peeled and cubed
• 100g golden granulated sugar
• 250g blackberries
• 200g plain flour
• 100g unsalted butter , cold, cut into small pieces
• 85g shelled pistachios , roughly chopped
• 100g demerara sugar
• ice cream , to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian

Ingredients

• 700g (or 4 large) ripe English pears , peeled and cubed
• 100g golden granulated sugar
• 250g blackberries
• 200g plain flour
• 100g unsalted butter , cold, cut into small pieces
• 85g shelled pistachios , roughly chopped
• 100g demerara sugar
• ice cream , to serve (optional)

PER SERVING

768 kcalories, protein 10g, carbohydrate 115g, fat 33 g, saturated fat 15g, fibre 0g, salt 0.05 g

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