Pear and Cranberry Crumble

Part of the attraction of a crumble should be a relatively punchy, sour fruit filling contrasting with the sweetness and texture of the topping. Here is a recipe for an all too often forgotten Great British dish.

Ingredients for 6

For the filling

4 Conference pears, cored and diced
80g dried cranberries
2 tablespoons water
1 tablespoon honey
Juice of a lemon
A pinch of nutmeg

For the crumble topping

300g plain flour
200g butter
150g soft brown sugar
A pinch of salt

Method

Place the pear, cranberry, water, honey, lemon and nutmeg into a heavy based pan over a medium heat. Bring to the boil and simmer for 3-5 minutes until the fruit softens.

Transfer into an oven proof dish.

Put the flour, butter and sugar together in a mixing bowl, add a pitch of salt. Rub the mixture together with your fingertips to form coarse crumbs.

Place a lay of the crumble topping over the fruits. Then bake in a preheated over at 180°C for 10-12 minutes until golden.

Serve warm, with whipped cream or custard.