Blackberry & Pear Crumble

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 150°C/gas mark 2. Take a dish that you wish to bake your crumble in. I like to use a Falcon dish about 20cm wide. Pop your fruit into it to check it all fits – there needs to be about 2cm space from the top of the fruit to allow for crumble topping.

Step 2

Place all the prepared fruit into a large saucepan along with the brown sugar, vanilla and cinnamon. Simmer on a low heat for about 15 minutes until soft and starting to bubble. Remove from the heat and pour into your crumble dish.

Step 3

Make the crumble by stirring the castor sugar and flour together and then adding the cubed butter. Use your fingers and thumbs to lift the mixture up and rub it between them to produce a fine breadcrumb like consistency. Continue to do this until you have a fine mixture, then (now this is going to sound strange) scrunch the mixture up in your fists to produce larger pieces (about 2cm wide) of rubble. I know this sounds strange but it produces such great crumble as you get proper large pieces mixed in with smaller bits. You do need to rub it all into a fine consistency first though. You can’t skimp on this, if you do you’ll just have large blobs of butter that melt in the oven.

Step 4

Pour over the fruit and bake in the oven for about 30 minutes until the crumble is brown on the top and the fruit filling is bubbling up and threatening to stain everything in sight with jamminess. The top will be lovely and crisp and the bottom of the crumble soft as it melts into the fruit. This is how I feel crumbles should be. I cannot stand a deconstructed crumble.

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