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Blackberry, pear and elderflower crumble


Serves: 6. If you’d prefer to make this as individual puddings, use 6 x 250ml dishes instead.
timePrep time: 30 mins
timeTotal time:
Blackberry, pear and  elderflower crumble
Recipe photograph by Kris Kirkham

Blackberry, pear and elderflower crumble


Serves: 6. If you’d prefer to make this as individual puddings, use 6 x 250ml dishes instead.
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
457Kcal
Fat
17gr
Saturates
9gr
Carbs
67gr
Sugars
45gr
Fibre
7gr
Protein
5gr
Salt
0gr

Sunil Vijayakar

Sunil Vijayakar

London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes
Sunil Vijayakar

Sunil Vijayakar

London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes

Ingredients

  • 6 large pears, peeled, cored and cut into 2cm pieces
  • 50g golden caster sugar
  • 1 tbsp elderflower cordial
  • 2 x 150g punnets blackberries
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • 150g plain flour
  • 25g porridge oats
  • 100g cold unsalted butter, cut into small cubes
  • 25g roasted chopped hazelnuts
  • 100g demerara sugar

Step by step

Get ahead
Make up to the end of step 4 a few hours ahead. You can also make and freeze the crumble mix – it can be used 5-10 minutes after coming out of the freezer.
  1. Preheat the oven to 190°C, fan 170°C, gas 5.
  2. Put the pears in a pan with the caster sugar and elderflower cordial, and cook over a medium heat, stirring occasionally, for 6-8 minutes or until the pears have softened and the sugar dissolved. Remove from the heat; stir in the blackberries, ginger and cinnamon.
  3. Spoon the mixture into a 1.5-litre capacity ovenproof dish (we used one 30cm x 22cm, 5cm-deep); put the dish on a baking tray.
  4. Put the flour, oats, butter and a pinch of salt into a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the hazelnuts and demerara sugar, stirring to combine. Sprinkle this crumble mixture evenly over the fruit.
  5. Bake for 25-30 minutes until golden and bubbling. Serve with custard or ice cream.

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