The leaves are falling, there’s a nip in the air and our beloved Great British Bake Off has packed up pans and headed home (with a sob) for another year. All this Autumn-ness has us dreaming of piping hot puddings. Why not whip up our Pear, Blackberry and Pecan crumble? Perfect served with a scoop of zingy, creamy Ginger Spice...
Prep time: 30 minutes
Cook time: 45 minutes
125g Butter, cut into cubes
100g Maple syrup
1 pinch salt
125g Plain flour
100g Granola cereal
1kg Ripe Conference pears
3 tbsp Caster Sugar
Juice of 1 lemon
Preheat the oven to 190C/fan 170C/gas mark 5.
Melt the butter in a large pan, add the syrup and salt. Stir. Add the flour, nutty granola cereal and pecans. Mix well and set aside.
Prepare the pears by peeling and removing the core. Cut the flesh into small, 2-3cm chunks. Empty the pear, sugar and lemon juice into a medium saucepan and place on a medium heat. Cover and gently cook for 10-15 minutes until the pear has begun to soften. Remove from the heat and stir through the blackberries. Decant the fruit mix into 4 x 200ml pudding bowls.
Scatter the crumble over the filling and bake for 30-35 minutes or until fruit juice is bubbling up through the sticky crumble topping. Remove from the oven and serve topped with a scoop of Jude’s Ginger Spice ice cream.
Jude’s Ginger Spice Ice Cream is also delicious enjoyed as a solo scoop.
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