Christmas crumble

SERVES 4

FOR THE FRUIT MIXTURE

2 ripe pears

Juice of ½ lemon

1 vanilla pod

300ml cherry or redcurrant

juice

40g sugar

1 cinnamon stick

2tsp cornflour

250g mixed frozen berries (such as blackberries, raspberries or redcurrants), defrosted FOR THE CRUMBLE

TOPPING

80g plain flour

40g sugar

1-2tsp vanilla sugar

2 heaped tsp cocoa powder,

optional

½tsp cinnamon 1 pinch salt

50g cold butter, diced TO SERVE

4 small ovenproof glass jars Icing sugar, for dusting

1 Peel, core and dice the pears. Combine with lemon juice to prevent them from browning and set aside. Slice the vanilla pod open lengthways and scrape out the seeds.

2 Add the cherry or redcurrant juice to a saucepan with the vanilla seeds and pod, sugar and cinnamon stick. Bring to a boil, then lower to a simmer for 10min to reduce a little.

3 Whisk the cornflour with 1-2tbsp cold water until smooth. Add to the simmering liquid and keep stirring until thickened. Fold in the pears and berries. Take the saucepan off the heat and leave to cool before removing the vanilla pod and cinnamon stick.

4 Preheat the oven to 175°C/ 155°C fan/gas 3½. For the topping, combine the plain flour, sugar, vanilla sugar, cocoa powder (if using), cinnamon and salt. Add the chilled butter then rub in until the mixture forms fine breadcrumbs.

5 Divide the fruit mixture between the glass jars, filling them ²/³ full, then top up each jar with crumble to completely fill them. Bake for 12-14min. Remove from the oven and leave to cool until the crumbles are just warm. Dust with icing sugar and serve.