Nothing says comfort food more than a big bowl of piping hot crumble. What’s more now autumn is very much here, that also means it’s crumble season. (Although I don’t usually let the seasons dictate when I want crumble. I always make room for crumble!)
With pears and blackberries in an abundance, I decided to mix this fruit combination together and create my favourite pudding, pear and blackberry crumble. It was a success. So much so even the chief taster (aka my future husband to be) believed it to be my best crumble to date. So this bodes well for our future life together as husband and wife!
The Crumble Mixture
100g unsalted butter diced into squares
150 plain flour
50g jumbo oats
2 tbsp. pumpkin seeds
2 heaped tbsp. of soft brown sugar
1 tbsp. of caster sugar to sprinkle over the top of the crumble
The Fruit Mixture
5 small pears, peeled and chopped
The juice of one lemon
2 tsp. of cinnamon
1 tbsp. of caster sugar
The Baking Bit…
1. Pre heat the oven to 180C
2. Place the chopped pears in a casserole dish, then add the blackberries on top. Squeeze the juice of one lemon over the fruit and then sprinkle the sugar and cinnamon on top.
3. To make the crumble add the flour into a bowl and then add in the butter. Using your hands rub the butter into the flour until you have a crumbly mixture. Mix in the pumpkin seeds, the sugar and the oats and then cover the fruit with your crumble topping. Sprinkle the caster sugar over the top.
4. Bake in the oven for 50 minutes and serve with crème fresh.