This recipe from Jamie Oliver is called ‘Best Ever Fruit Crumble’. I don´t like ‘best ever’ titles, but I have to say that this crumble is scrumptious.
I adapted Jamie’s recipe slightly, adding brown sugar to the filling rather than white. I left out the lime (as I didn´t have any) I replaced the stem ginger with crystallised and I left the powdered ginger out of the crumble as I didn´t want a flavour overload.
Anyway, that’s enough pre-amble start peeling those pears! If like me you can on occasions be organised, get a bag out of the freezer that contains the pears you bought in Mercadona a couple of weeks ago, and blanched for an occasion like this.
For the crumble
225 g plain flour
90 g caster sugar
115 g butter/ margarine
For the filling
100 g muscovado sugar
100 ml water
4-5 ripe pears, peeled, cored and cut into chunks
4-5 pieces crystallised ginger, chopped
Preheat your oven to 200°C
Sift the flour into a bowl and add the sugar, and salt. Rub the butter into the flour until it looks like breadcrumbs.
To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes. Alternatively, if you are taking them from the freezer there should be enough liquid around the fruit so just sprinkle lightly with a small amount of sugar and as it cooks this will reduce to a light syrupy sauce.
Pop the mixture into a large ovenproof dish or two smaller ones. Sprinkle the crumble over the top of the fruit. Place the dish/es on a baking sheet and bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top.
This pudding is equally yummy served either warm, at room temperature, or cold from the fridge. Serve with cream or a dollop of ice cream.
The above serves 4/6 people, I made the full quantity and divided it into two. Saving time on deciding what to serve for pud another night.