Pear & blackberry crumbles

Pear & blackberry crumbles

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(37 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal768
  • fat33g
  • saturates15g
  • carbs115g
  • sugars76g
  • fibre0g
  • protein10g
  • salt0.05g
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  • 700g (or 4 large) ripe English pear, peeled and cubed



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

  • 100g golden granulated sugar
  • 250g blackberry



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

  • 200g plain flour
  • 100g unsalted butter, cold, cut into small pieces
  • 85g shelled pistachio, roughly chopped
  • 100g demerara sugar
  • ice cream, to serve (optional)


  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.

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Comments, questions and tips

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17th Jul, 2017
I've made this recipe twice and everyone loves it. It's very easy, which is a plus.
2nd Apr, 2017
Gorgeous. I halved the sugar in the fruit and usef a third less of Demerara in the topping and it was still very sweet. I added a splash of cherry brandy to the fruit . I had crumble mix leftover so next time would make less. Was lovely with the pistachios definitely don't leave those out.
6th Nov, 2016
Really great recipe, we swapped blackberries for blueberries and added cinnamon on top which were slight twists but overall came out really great as mentioned. Also used slightly less sugar throughout but was still very sweet, offset by the pistachio. Must try and we will make this again
11th Sep, 2014
Really delicious and the pistachios added to the recipe! I also used slightly less of both sugars.
22nd Apr, 2013
Gorgeous whole family loved it children asked if we could always have this crumble
3rd May, 2012
I used less sugar in both the fruit mixture and crumble and these were a big hit - delish with cream! Served to guests and they loved it too - especially the pistacio nuts!
29th Jan, 2012
I always have a bag of this crumble in the freezer - its yummy with all sorts of fruits - if you are worried about the calories go for a nice long run afterwards!!!!!!!! Life is too short to worry about calories - as long as you are sensible most of the time.
16th Nov, 2011
Delicious!!! Pistachios were a lovely addition.
5th Oct, 2011
these came out great!...very delicious and you can freeze some for later if you like- they freeze quite well...
2nd Aug, 2011
Tasty but expected more with the good reviews. Maybe it's just me but it took along time to make and alot of washing up afterwards! It did taste good though!


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