Recipe Vicki Ravlich-Horan Images Brydie Thompson
Pear and blackberries are a great combination, and I love them with this hearty crumble.
1 kg pears, peeled, cored and chopped
1 cup blackberries (fresh or frozen)
squeeze of lemon juice
½ cup sugar
½ cup walnuts, chopped
½ cup rolled oats
½ cup brown sugar
½ cup sliced almonds
½ cup flour
1 tsp cinnamon
100g butter, melted
Stew the pears with the berries and lemon juice. If using frozen berries you shouldn’t need to add any extra water but if using fresh you may need to add 1–2 tbsp. When the fruit is tender, turn off the heat and stir in the sugar.
To make the crumble, mix all the dry ingredients together. Add the butter and stir until it comes together. You want the butter to be completely mixed in and to have a crumbly texture. Spoon the crumble over the stewed fruit in either one large oven proof dish or individual ones. Bake in a moderate oven (180°C) for 15 minutes or until golden brown. Serve with lashings of custard or vanilla ice cream.
