Pear & blackberry crumbles

Pear & blackberry crumbles

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Jan, 2011
Let me start by saying this out loud - I'm not a massive fan of hot fruit puds! However, my bf is, so I made this for New Years Eve last night. And it was GORGEOUS. Left out the pistachios as bf isn't a fan, and did it in a large dish as I haven't got any ramekins that big (!). Was initially a bit worried that the crumble would be soggy as we put it together earlier in the evening, but the sugar content meant it went deliciously crispy on the top, and I must say, despite my initial reservations - this is stunning. Loved how the pears kept their shape, and it was delicious with some vanilla ice cream. Might put some nuts in next time - possibly pecans or hazelnuts, maybe some flaked almonds. Will be doing this again. And again, and again...
13th Nov, 2010
I meant softening the fruit in the pan gives great flavour!!
13th Nov, 2010
Lovely little puds, I added walnuts instead of pistachios but adding them was a great twist on traditional crumble topping. Softening the fruit in the pan beforehand gives great. Halved the quantities but still ended up with 4 ramekins worth, so having it tomorrow as well :D Also added cinnamon to the crumble mix and served with greek yoghurt.
22nd Sep, 2010
Cooked this 3 times now. The crumble topping is fabulous and I haven't changed it at all. I found I needed more fruit as the pears lost a lot of bulk once the juice was released. Added more pears and also, to bulk it out a bit, a can of blackcurrants (drained). Absolutely yummy, everyone who's had this has loved it with or without the blackcurrants. Think it's the topping that makes it so special though as I'm sure you could substitute any juicy fruits for the filling.
10th Sep, 2010
9th Sep, 2010
I agree it's a huge amount of calories for one little pud, but it's not as if it'll be eaten all that often! As long as you keep your food portions reasonably small most of the time, then a treat like this can only be good for you, given the ingredients, especially if you add a few oats (good at counteracting cholesterol anyway!). I can't wait to try it and might make it next week when we have friends round. I know they happen to adore pistachios!!
pennyclark's picture
16th Aug, 2010
Very tasty, will make this again!
14th Aug, 2010
Really lovely, the pistachios make it. Was quite a lot for four people, we had a serving left over. Enjoy and try not to think about the fat content...
13th Aug, 2010
I changed the pears for apples as im not that keen on them and it was truly delicious! My two children who are quite fussy even enjoyed them x
11th Aug, 2010
Yummy dessert, recommended. Will use a weeny bit less sugar last time, as I personally found it quite sugary but the flavour was good and it is easy peasy to make. Loved the pistachios, will probably add a few more next time. Just don't invite the calorie police and everyone is happy :-)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?