Strawberry and pear crumble
A quick-to-make, warming autumn dessert that everyone will love.
Per serving: 334kcals, 12.7g fat (7.8g saturated), 55.5g carbs, 35.8g sugars, 2.6g protein, 3.6g fibre, 0.112g sodium
TIP: This crumble will keep, covered in the fridge, for up to a week.
|
Prep: Cook: |
15 minutes 30 minutes |
|
| Difficulty: | Easy | |
| Serves: | 8 slices |
| Ingredients |
|---|
| For the filling: |
| 400g strawberries, hulled and halved |
| 500g ripe pears (about 4 pears), cored and chopped |
| 120g sugar |
| 1 tbsp lemon juice |
| 3 tbsp cornflour |
| For the crumble topping: |
| 130g plain flour |
| 100g brown sugar |
| 1 tsp baking powder |
| Pinch of salt |
| 120g cold unsalted butter, cut into cubes |
| To serve: |
| Ice cream, whipped cream or custard |
directions
- Preheat the oven to 190˚C/170˚C fan/gas mark 5.
- In a bowl, toss the strawberries and pears with the sugar, lemon juice and cornflour. Transfer to a 23cm square baking dish (either ceramic or glass).
- In a bowl, whisk together the flour, sugar, baking powder and salt for the crumble topping.
- Use your fingers, a fork or a pastry cutter to rub the butter into the dry ingredients until large crumbs are formed. Scatter the crumble topping evenly over the top of the fruit.
- Bake for 30-35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch.
- Allow the crumble to cool for 10-15 minutes. Serve with vanilla ice cream, whipped cream or custard.
