After last week’s crumble recipe, I thought it was high time for another crumble. It’s been a whole week, guys. I could barely cope. Anyway, this is a pear and berry crumble, not an apple crumble. Totally different thing.
Okay, you’re right, it’s not a totally different thing. I just wanted to show you how you can use the same method and proportions but tweak the ingredients to make a different dish. Also, I wanted to eat two crumbles.
I’m not trying to tell you this is low-calorie or health food, but it is a different beast to last week’s crumble. I’ve used wholemeal spelt flour instead of plain, skipped the booze, added oats, and packed it with berries. Instead of eating this with ice cream, I like it with Greek yoghurt. Probably because of the oats, I tell myself it has a more breakfast-y vibe.
Anyway, when it’s grey and January-ish outside and we’ve all had to get back to work, there’s absolutely nothing better than a warm bowlful of pear and berry crumble joy. Trust me. Also trust James, who liked this so much that he got viciously possessive about it, like when you corner a cat with a mouse and it looks at you distrustfully because it thinks you will take it away.
This will make 6-8 portions. I am not saying it will feed 6-8 people, because we can happily polish this off between the two of us. Not in one sitting. I think pear and berry crumble makes a great breakfast. This one is practically porridge.
The whole point of these recipes is to show you that you can adapt crumble as you see fit – do try your own twist on this, using whatever fruits, nuts, flours, or sugars you fancy.
for the crumble topping
240g wholemeal spelt flour (or use half wholemeal and half spelt, if you prefer)
120g light brown soft sugar
130g cold butter, cut into pieces
for the base
70g unsalted butter
70g demerara sugar
250g mixed frozen berries
1 tsp ground cinnamon
Plain Greek yoghurt, to serve
- Heat your oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour with your fingers until you reach breadcrumb texture. Stir in the oats. Spread the crumble evenly over a baking sheet and bake for 15 minutes, or until lightly coloured.
- Meanwhile, for the base, peel, core and cut the pears into chunks. Put the butter and sugar in a large saucepan and melt together over a medium heat. Cook for a couple of minutes until everything is dissolved, and the mixture is a caramel colour. Stir in the pears, and cook for 5 minutes. Add the berries (still frozen is fine) and cinnamon, and cook for 5 minutes more. Tip the mixture into your chosen crumble dish.
- Top the fruit with your crumble. Cook the whole thing in the oven for around 15 minutes, or until hot through, golden, and bubbling. Serve with plain Greek yoghurt.