Pear and raspberry crumble is sweet and very satisfying with the subtle taste of pears matched with vibrant raspberries. There is nothing better than a homemade crumble served with lashings of hot custard to finish off Sunday dinner.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Produce From My Allotment
This recipe is one from my allotment produce collection. I try and grow as many of my favourite fruits and vegetables as possible. Fresh veg is packed full of goodness and just tastes better than shop-bought produce. Pick some sweetcorn or green beans for example and cook them within an hour or two, they taste amazing, sweet and crunchy. You can’t beat it.
I have collected together recipes which I think will bring out the best of my homegrown salad, fruit and vegetables. Just remember to wash and prepare your produce thoroughly before cooking and/or eating it. As the old saying goes “there is only one thing worse than finding a maggot in an apple and that is finding half a maggot”.
Pear and Raspberry Crumble
Ingredients
For the filling:
- 3 medium pears peeled, cored and sliced
- 1 tsp almond extract optional
- 100 g fresh or frozen raspberries or blackberries
For the topping:
- 50 g plain flour
- 50 g porridge oats
- 50 g unsaturated fat spread (such as a sunflower, olive or other plant-based spread)
- 10 g flaked almonds
Conversions
Instructions
- Preheat oven to 180°C / 160°C fan / gas mark 4.
- Place the pears in a small pan with 100ml (4fl oz) cold water and almond extract. Bring to the boil, cover and simmer for 5 minutes. Remove from the heat and stir in the raspberries.
- Sift the flour into a mixing bowl and stir in the oats. Rub in the spread with your fingertips so the mixture resembles breadcrumbs, then stir in the sugar.
- Spoon the pear and raspberry mix into an ovenproof dish and scatter the crumble mix over the top. Sprinkle with the flaked almonds and bake for 25 minutes until golden. Serve as it is, or with low-fat yoghurt.
You may also like one of my other favourite recipes …
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- British Heart Foundation