Blackberry And Pear Crumble Recipes

EASY APPLE, PEAR, AND BLACKBERRY CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch pie tins.
• Mix flour, margarine, and sugar together in a bowl using your hands until mixture is crumbly.
• Layer apples and pears in the bottom of the 3 pie tins; sprinkle blackberries over apples and pears. Evenly distribute flour mixture over the fruit mixture.
• Bake in the preheated oven until fruit is soft and topping is light brown, about 40 minutes.

PEAR-BLACKBERRY CRISP

Steps:

• Preheat oven to 375°. Place pears and blackberries in a large bowl. Mix sugar and flour; toss with fruit. Transfer to a greased 13x9-in. baking dish., In a bowl, mix first five topping ingredients; cut in butter until crumbly. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 45-50 minutes.

PEAR & BLACKBERRY CRUMBLES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
• Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
• Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.

BLACKBERRY AND PEAR CRUMBLE

Steps:

• For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter.
• In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside.
• To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10-12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh.
• Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used.
• Sprinkle over the topping and bake for 20-25 minutes, or until golden-brown and bubbling.
• Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale.
• Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon.
• To serve, divide the crumble between serving bowls and pour the custard over.

PEAR AND BLACKBERRY COBBLER

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. Pile the pears and blackberries into an ovenproof dish about 26cm x 18cm. Sprinkle over 50g sugar, the cinnamon and the cornflour. Gently stir together to mix.
• Put the flour in a food processor, add the butter and 100g sugar, and whizz for a few seconds until crumbs form. Add the buttermilk and whizz briefly until a squidgy dough forms.
• Scatter clumps of the dough over the fruit - don't cover completely. Sprinkle the rest of the sugar over and bake for 40 minutes, or until the fruit is tender and the topping pale-golden.

PEAR & BLACKBERRY CRUMBLE WITH BAY LEAF CUSTARD

Steps:

• First, make the custard. Whisk the egg yolks in a bowl until just broken up - they shouldn't be frothy. Pour the milk and sugar into a saucepan and warm over a low heat, stirring to dissolve the sugar, until almost boiling. Add the bay leaves, remove from the heat, and leave to infuse for 10 mins. If the milk mixture has cooled after this time, briefly warm it up again until just steaming, then remove from the heat. Discard the bay leaves and pour a little of the mixture into the whisked egg yolks. Whisk in the splash of milk, then pour the yolk mixture into the milk pan, whisking continuously to combine. Cook over a low-medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, and silky smooth. Strain through a sieve and set aside. The custard can be served warm or cold - you can chill it at this stage, or set aside to reheat later.
• For the crumble topping, combine the flour, sugar, oats, pumpkin seeds, almonds, hazelnuts, spices and a pinch of salt in a bowl, then pour over the butter. Mix well. Heat the oven to 200C/180C fan/gas 6.
• Butter a large ceramic baking dish. Combine the pears, sugar, lemon juice, cinnamon and knob of butter in a medium pan, then set over a low heat. Cook for 4-5 mins, gently stirring, until the pears have released some juice and are slightly softened, but not falling apart. Remove from the heat and tip into the dish along with half the cooking juices released into the pan. Dot the blackberries among the filling.
• Scatter the crumble topping all over the filling, then bake for 25-30 mins until golden, crisp and bubbling at the edges. Leave to stand for 10 mins before serving with the custard, alongside the remaining pan juices.