Pear and forest fruit crumble
Serves: 2
Prep time: 15 minsTotal time: 
Photograph by Lauren Mclean
Pear and forest fruit crumble
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
566Kcal
Fat
16gr
Saturates
8gr
Carbs
94gr
Sugars
71gr
Fibre
9gr
Protein
6gr
Salt
0.01gr
Lizzie Kamenetzky
Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes
Lizzie Kamenetzky
Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes
Ingredients
- 3 firm but ripe pears (we used Conference variety)
- 4 tbsp caster sugar
- 2 star anise
- 4 cardamom pods
- 1 lemon
- 100g frozen forest or red fruits, defrosted
For the crumble
- 30g cold unsalted butter, cubed
- 60g plain flour
- 2 tbsp demerara sugar
- 1 tbsp pistachio kernels, chopped
Step by step
Get ahead
Poach the pears up to a few hours ahead, and leave in the poaching liquid. Assemble the crumbles and cover with clingfilm for a few hours before serving.
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Peel the pears, core and dice one and leave the others whole. Put 2 tablespoons of caster sugar into each 2 x 275-300ml microwave-proof and ovenproof teacups, mugs or ramekins with a star anise and 2 cardamom pods in each. Add a pear and a strip of lemon zest, pared with a vegetable peeler. Pour 100ml boiling water into each cup. Cover loosely with clingfilm. Put both cups in the microwave and cook on full power (about 800 watts) for 4 minutes or until the pear is just slightly undercooked.
- Preheat the oven to 200°C, fan 180°C, gas 6. Carefully remove the clingfilm, then remove the poached pears and set aside. Measure 3 tablespoons of the poaching liquid into a bowl, discard the rest, including the spices. Add the defrosted fruit and chopped pear to the poaching liquid in the bowl and toss together. Divide the mixture between the cups, then nestle a poached pear into each one.
- Rub the butter and flour together with your fingers to resemble breadcrumbs, then stir in the sugar and pistachios. Scatter the crumble around the pear so that the top still protrudes. Put on a baking sheet and bake for 20-25 minutes until golden and bubbling.
