Pear & blackberry crumbles

Pear & blackberry crumbles

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(37 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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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Ingredients

  • 700g (or 4 large) ripe English pear, peeled and cubed
    Pear

    Pear

    pair

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

  • 100g golden granulated sugar
  • 250g blackberry
    Blackberries

    Blackberry

    blak-bear-ee

    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)

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.

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Comments, questions and tips

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denisebrise
10th Sep, 2009
5.05
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
9th Sep, 2009
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
8th Sep, 2009
5.05
I've made this from the magazine, it was lovely!!!
milliemoon
8th Sep, 2009
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
21st Dec, 2008
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
18th Nov, 2008
5.05
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
13th Nov, 2008
3.05
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
26th Oct, 2008
5.05
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
1st Oct, 2008
5.05
YUMMY!

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