APPLE PEAR AND BLACKBERRY CRUMBLE RECIPES

APPLE CRUMBLE RECIPES - BBC GOOD FOOD

Apple crumble recipes - BBC Good Food image

What says comfort food more than apple crumble? Take a look at our best-rated sharing recipes for this classic British pudding.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

PEAR AND BLACKBERRY CRUMBLE RECIPE - BBC FOOD

Pear and blackberry crumble recipe - BBC Food image

Blackberries and pears are at their best in in this crumble recipe - just right for early autumn as the evenings start to turn chilly and hot puddings become oh-so tempting.

Provided by James Martin

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4-6

Number Of Ingredients 10

Ingredients

110g/4oz butter, cubed, plus extra for greasing
180g/6½oz plain flour
110g/4oz demerara sugar
5 pears, peeled and left whole
150g/5½oz caster sugar
300g/10½oz blackberries (or frozen blackberries)
4 free-range egg yolks
40g/1½oz caster sugar
150ml/5½fl oz milk
150ml/5½fl oz double cream

Steps:

For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter.
In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside.
To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10–12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh.
Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used.
Sprinkle over the topping and bake for 20–25 minutes, or until golden-brown and bubbling.
Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale.
Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon.
To serve, divide the crumble between serving bowls and pour the custard over.

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