Pear & blackberry crumbles

Pear & blackberry crumbles

  • 1
  • 2
  • 3
  • 4
  • 5
(26 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

Use pear instead of apple in these individual versions of the classic pud with a crunchy pistachio topping

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
768
protein
10g
carbs
115g
fat
33g
saturates
15g
fibre
0g
sugar
76g
salt
0.05g

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, October 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
laurabuckenham's picture

So quick and easy - and very impressive when served as individual crumbles. Not sure I'd bother with the pistachios again, a bit fiddly to shell that many!

r8ch4food's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely. Will definitely make again.

jhessey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

jonnybannister's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

zempants's picture

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.

sunset123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

denisebrise's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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! :-)

roebird1's picture

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.

trixyvixy22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

milliemoon's picture

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?

sjwebb83's picture

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.

wippypippy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

rosswynne's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

luby_lou's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

champain's picture
  • 1
  • 2
  • 3
  • 4
  • 5

YUMMY!

Pages

Questions

Tips