Pear & Berry Crumble


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

You can use any ripe sweet fruit you like for this, really — peaches, apples, apricots, nectarines, pineapples... This is best served warm, when it has cooled down a bit, with a jug of warm custard or just a blob of thick or clotted cream on the side, and a dusting of icing sugar. Sometimes I like the crumble topping to be soft soft, and then I use 60 g (2 oz) of icing sugar instead of the brown sugar and caster sugar. If you feel your fruit might not be sweet enough, sprinkle a dash more sugar over it before the crumble topping goes on. You can mix some chopped shelled walnuts (about 30 g/1 oz) through the topping for a nutty crunch.


  • 1 kg(2 lb4 oz) pears
  • 1 cup of mixed berries (about 200 g/7 oz depending on the berries)
  • 70 g( oz) caster (superfine) sugar
  • 200 g(7 oz) plain (all-purpose) flour
  • 50 g( oz) light brown sugar
  • 150 g( oz) butter, softened
  • 1 teaspoon vanilla extract


Preheat your oven to 190°C (375°F/Gas 5). Generously butter a 36 × 22 × 6 cm(14 × 8½ × 2½ inch) ovenproof dish. Peel, core and slice the pears and put them in the dish. Mix in the berries and scatter half the caster sugar over the fruit.

Mix together the flour, brown sugar and the other half of the caster sugar in a bowl. Add the butter and vanilla and rub them in with your fingertips, working until the mixture isn’t smooth but looks like damp clustery sand. Your fingers might be tired.

Scatter the topping over the fruit to cover it completely in a good thick layer. Bake for about 45 minutes, or until the top is nicely golden and some berry juice has oozed up a bit over the crust and darkened it here and there.

Let it cool down a touch and then serve warm with whipped thick or clotted cream, a jug of custard or vanilla ice cream.