Preparation Time
60 minutes
Serves
4
Nutrition
N/A
Puree
Blend the cooked pears together – add in the raspberries for extra sweetness
Finger Food
Let the crumble cool then serve up slices of pear and raspberries and the crunchier part of the crumble topping
Ingredients
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50g sugar
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3 large pears, or 400g canned pears, drained
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150g raspberries
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For the crumble topping:
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plain flour
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125g unsalted butter
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100g soft light brown sugar
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50g porridge oats
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50g chopped hazelnuts (optional)
Making crumble is lots of fun for little hands so let your toddler get involved with the preparation. This scrummy pud will definitely round off a family Sunday roast.
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Preheat the oven to 180C/Gas Mark 4.
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If you’re using fresh pears, put the sugar into a large saucepan with 1 litre of water. Place the pears in the pan. Bring up to a simmer and poach the pears for 20 minutes, until cooked through and tender. Drain them and allow to sit until they are cool enough to handle, then cut in half and remove the cores.
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Slice the poached pears lengthways. Place them in a 1 litre ovenproof dish. If you’re using canned pears, roughly chop them and put them into the dish. Add the raspberries and toss everything together.
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To make the topping, put the flour into a bowl and add the butter. Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Stir in the sugar and the porridge oats, and the hazelnuts (if using).
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Spread the crumble mixture onto a baking sheet and place it in the oven for 10 minutes. This will give you a lovely crunchy crumble topping. Remove it from the oven and sprinkle it over the fruit. Cook the crumble for 25minutes until golden. Serve warm with custard, vanilla ice cream of crème fraîche.
This recipe is taken from Ella’s Kitchen The Red One Cookbook (£14.99, Octopus Books).