Saturday, January 16, 2010

Recipe - Pear and date crumble

900g-1kg (2lb-2lb 4oz) pears, peeled, cored and chopped

150-175g (5½oz-6oz) pitted dates, roughly chopped

25g (1oz) caster sugar

½tsp mixed spice


125g (4½oz) unsalted butter, softened

150g (5½oz) plain flour

75g (2½oz) flaked almonds, crushed lightly in your hands

40g (1½oz) rolled oats

100g (3½oz) soft brown sugar

Custard, cream, ice cream to serve


Preheat the oven to 200C/ 180C fan/gas 6.

To make the filling, toss together the pears, dates, sugar and mixed spice and transfer to an oven-proof dish, about 1.25-1.5ltr (2-2½pt), or individual dishes.

Lightly rub together the butter, flour and a pinch of salt, and then stir in the almonds, oats and a quarter of the sugar. Keep the topping fairly chunky and crumbly.
Scatter over the top of the fruit and finish by sprinkling the reserved sugar on top.

Sit on a baking tray and cook for 45-60 minutes until the topping is crisp and golden, and the fruity juices are bubbling around the edges. If the topping starts to become golden, then just cover loosely with a piece of aluminium foil.

Remove from the oven and leave to cool for a good 5 minutes before serving with custard, cream or ice-cream.


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