You can’t beat a warming bowl of comfort food in these chilly winter months. Why not treat yourself to a hearty portion of pear, apple and raspberry crumble – serve warm or cold with custard or cream.
- 4 ripe pears
- 2 medium cooking apples
- 150g (5oz) frozen raspberries
- For the crumble:
- 200g (7oz) plain flour
- 100g (3½oz) ground almonds
- 150g (5oz) butter
- 125g (4oz) demerara sugar
- Handful of flaked almonds
Set the oven to Gas Mark 5 or 190°C.
To make the crumble: Mix the flour and ground almonds in a bowl. Rub in the butter, then mix in all but 3 tbsp of the demerara sugar. Set aside.
Peel, quarter and core the pears and apples. Thickly slice the apple and put all the fruit in a large ovenproof dish (preferably shallow) with the 3 tbsp of demerara sugar and 5 tablespoons water.
Spoon the crumble mixture over the top and sprinkle with the flaked almonds. Bake on a baking sheet for 50-60 mins until the juices start to bubble up through the crumble. Serve warm or cold with custard or cream, if you like.
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Use other frozen fruits for the filling, such as plums, or forest fruits, with the pear and apple.