Name: Blackberry & pear scrumble
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 10
Cuisine: British
Ingredients: 6 Bramley apples peeled, cored and roughly chopped; 100g caster sugar; 6 ripe pears peeled, cored and roughly chopped; 450g blackberries; 500g plain flour; 250g butter softened; 200g caster sugar; 8 tbsp milk; 2 tsp vanilla extract; granulated sugar for sprinkling

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Blackberry & pear scrumble

Blackberry & pear scrumble

Good Food team

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Serves 10

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.8 out of 5.12 ratingsRate

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

Freezable

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Foolproof slow roast chicken

A star rating of 4.6 out of 5.266 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal585
fat22g
saturates13g
carbs97g
sugars59g
fibre6g
protein6g
salt0.34g

low

Method

step 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.
step 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.
step 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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A star rating of 4.8 out of 5.12 ratings

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