Pear and Blackberry Crumble

For The Perfect Blackberry Crumble

• What if fresh blackberries are out of season? The answer is simple: freeze them! Blackberries freeze incredibly well, allowing you to savor their juicy sweetness and create this delightful crumble any time of year. Here’s how to make the most of your summer blackberry haul and enjoy this dessert even in the depths of winter.

• How to Freeze Blackberries: Select fresh, ripe berries. Wash and dry thoroughly. Freeze them in a single layer on a baking sheet until solid. Transfer to freezer bags, remove air, and label. Use within 6-12 months for best quality.

What You Need

For the Crumble Topping:

• Butter – Unsalted butter, cubed and leave some extra for greasing. As a vegan alternative replace 1 portion of butter (4oz) with 3/4 (3oz) olive oil or coconut oil.
• Flour/Oats – Use plain flour or gluten-free flour if you have gluten intolerances. Alternatively, you can use 1/2 flour (3 1/4oz) and 1/2 rolled oats (3 1/4oz).
• Sugar – Use demerara sugar or normal sugar if you only have that in your pantry. If you don’t like it too sweet then use half of it (2oz). 

For the Filling:

• Pears/Apples – Use 5 ripe pears, peeled and left whole. You can also mix pears and apples and make this an apple, pear and blackberry crumble.
• Blackberries – Use 10½ oz of fresh or frozen blackberries. If you have a couple of raspberries you can use them to give the crumble a brighter red colour.
• Sugar –  Use  (5½ oz) caster sugar for the filling. Reduce this according to your taste especially if you love the tartness of the fruit. Optionally, can also replace the sugar with maple syrup, honey or apple sauce as follows:
  • Maple Syrup: Use ⅓ cup (about 80 ml) of maple syrup.
  • Honey: Use ⅓ cup (about 113 ml) of honey.
  • Apple Sauce: Use ½ cup (about 125 ml) of unsweetened apple sauce.

For the Custard:

• Egg yolks – you will need 4 free-range egg yolks
• Sugar – Use  1½ oz caster sugar
• Milk – You’ll need 2/3 cup of milk. Use plant-based milk like soy milk as a dairy alternative.
• Double cream – Use 2/3 cup double cream. As a vegan alternative use full-fat coconut milk or a similar amount of a store-bought vegan cream alternative.

Step-by-Step Guide to Making the Blackberry Crumble

1. Prepare the Crumble Topping:

• Start by preheating your oven to 180°C (350°F/Gas 4).
• Grease an ovenproof dish with a little butter.
• In a large bowl, combine the flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
• Stir in the demerara sugar until well mixed. Set the crumble topping aside while you prepare the filling.

2. Prepare the Filling:

• Place the whole, peeled pears in a saucepan, cover them with water, and add 50g (1¾ oz) of the caster sugar.
• Bring the water to a boil, then reduce the heat and simmer the pears for 10–12 minutes, or until they are tender. Drain and allow the pears to cool slightly before removing the cores and chopping the flesh.
• In the greased ovenproof dish, create a layer of the chopped pears, followed by a layer of blackberries. Sprinkle 2 tablespoons of the remaining caster sugar over the fruit.
• Repeat the layering process until all the pears, blackberries, and sugar have been used.

3. Assemble and Bake:

• Evenly spread the crumble topping over the layered fruit in the ovenproof dish.
• Place the dish in the preheated oven and bake for 20–25 minutes, or until the topping is golden-brown and the filling is bubbling at the edges.

Making the Perfect Custard

While your crumble is baking, take the time to prepare a rich and creamy custard to serve alongside it.

1. Whisk the Egg Yolks:

• In a bowl, whisk together the egg yolks and caster sugar until the mixture is thick and pale.

2. Heat the Milk and Cream:

• In a saucepan, combine the milk and double cream. Heat gently until the mixture reaches a boiling point.
• Gradually pour the hot milk and cream into the egg yolk mixture, whisking continuously to prevent the eggs from curdling.

3. Thicken the Custard:

• Return the custard mixture to the saucepan and heat gently, stirring constantly, until it thickens enough to coat the back of a spoon. Be careful not to let it boil, as this can cause the custard to split.

Saving the Blackberry Crumble For Later

• Crumble: Store at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 3 months; reheat at 180°C (350°F).
• Custard: Refrigerate for up to 4 days. Freeze for up to 2 months; thaw and reheat gently.

Serving Suggestions

Once your blackberry and pear crumble is baked to perfection, serve it warm with a generous drizzle of homemade custard. The combination of the crisp, buttery topping, the juicy, tart fruit, and the smooth, creamy custard is simply irresistible.

This crumble is also incredibly versatile. You can swap out the pears for apples, or use a mix of berries depending on what’s in season. And don’t forget, blackberries freeze well, so you can enjoy this dessert year-round.

Health Info

• Calories: 680.5kcal
• Sugar: 65.4g
• Sodium: 28.1mg
• Fat: 30.5g
• Carbohydrates: 96.9g
• Fiber: 6.7g
• Protein: 6.7g

More Crumble Recipes:

• Gooseberry and Blackcurrant Crumble
• Gooseberry and Rhubarb Crumble