Pear & blackberry crumble
QServes 4
QPrep 10 mins Cook 35 mins before baking
Q700g (or 4 large) ripe English pears,
peeled, cored and cubed
100g golden granulated sugar
250g blackberries
200g plain flour
100g cold unsalted butter, cut into
small pieces
85g shelled pistachios, roughly chopped 100g demerara sugar ice cream, to serve (optional)
1 Heat the oven to 190C/170C fan/gas 5.
Put the pears in a medium pan, add the granulated sugar and cook over a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring to the boil, then remove from the heat. Spoon the fruit mixture into a large baking dish.
2 Put the flour, butter and a pinch of salt in a large bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, and stir to combine.
3 Sprinkle the crumble evenly over the cooked fruit. Prepare up to one day ahead, or prepare and freeze for up to one month. Bake for 40 mins until golden. If baking from frozen, add 15 mins to the cooking time. Remove from the oven, leave to cool slightly, then serve with ice cream, if you like.
PER SERVING 768 kcals, protein 10g, carbs 115g,
“I’m partial to a pudding or two – this all comes from my gran's and auntie’s love of baking and creating good old-fashioned British puddings. From jelly and ice cream to blancmange, scones and posset, they made them all. And, over the years, their techniques and skills have stayed with me.
fat 33g, saturates 15g, fibre 7g, sugars 76g, salt 0.05g
before baking
until the apples are tender. Remove from the pan and leave to cool to room temperature.
2 Line two baking trays with baking parchment. Place a filo sheet on one of the trays, then brush with some melted butter. Sprinkle over 1 tsp sugar. Repeat until there are three filo layers, then repeat with the remaining sheets of filo on the second tray.
3 Divide the apple mix along the short edge of both pastry sheets, and gently roll into two logs, tucking in the ends. Brush with melted butter and sprinkle over 1 tbsp sugar. Can be made up to one day ahead and chilled. Bake for 25 mins until golden and crisp. Leave to cool slightly, then cut each into six diagonal slices. Serve two slices each with crème fraîche.
PER SERVING 484 kcals, protein 5g, carbs 49g,
fat 31g, saturates 14g, fibre 2g, sugars 35g, salt 0.7g