Pear and Blackberry Crumble
Enjoy summer's sweetness year-round with this pear and blackberry crumble. Warm, comforting, and bursting with flavor, it features a rich, buttery topping and luscious homemade custard.
Ingredients
Ingredients
For the Crumble Topping:
- 110 g (4 oz) butter, cubed, plus extra for greasing
- 180 g (6½ oz) plain flour
- 110 g (4 oz) demerara sugar
For the Filling:
- 5 pears peeled and left whole
- 150 g (5½ oz) caster sugar
- 300 g (10½ oz) blackberries (fresh or frozen)
For the Custard:
- 4 free-range egg yolks
- 40 g (1½ oz) caster sugar
- 150 ml (⅔ cup) milk
- 150 ml (⅔ cup) double cream
Instructions
Prepare the Crumble:
- Preheat your oven to 180°C (350°F/Gas 4). Grease an ovenproof dish with a little butter.
- In a large mixing bowl, rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the demerara sugar, then set the mixture aside.
Prepare the Filling:
- Place the whole pears in a saucepan, cover them with water, and add 50g (1¾ oz) of the caster sugar. Bring to a boil, then lower the heat and simmer for 10–12 minutes, or until the pears are tender. Drain the pears and set them aside to cool. Once cooled, remove the cores and chop the pear flesh.
- Layer a quarter of the chopped pears evenly on the bottom of the prepared ovenproof dish. Scatter a quarter of the blackberries over the pears, then sprinkle 2 tablespoons of the remaining caster sugar on top. Repeat this layering process until all the pears, blackberries, and sugar are used up.
Bake the Crumble:
- Evenly distribute the crumble topping over the layered fruit. Bake for 20–25 minutes, or until the topping is golden-brown and the fruit is bubbling.
Make the Custard:
- While the crumble is baking, prepare the custard. In a bowl, whisk together the egg yolks and caster sugar until the mixture is thick and pale.
- In a saucepan, heat the milk and double cream until just boiling. Gradually pour the hot milk and cream into the egg mixture, whisking continuously. Pour the mixture back into the saucepan and gently heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
Serve:
- Divide the warm crumble into serving bowls and pour the custard over the top. Enjoy!