Frances Bissell

Pear and Blackberry Crumble

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

Crumbles are very easy, homely puddings to make, and they are very popular indeed. The same dish is called a crisp, not a crumble, in America. They are best served warm with chilled cream, crème fraîche or thick yoghurt.

Ingredients

  • 4 oz / 110 g unsalted butter
  • 1 lb / 455

Method

Use a quarter of the butter to butter a pie dish. Peel, core and slice the pears. Toss them in lemon juice to prevent them browning, and sprinkle with half the sugar so that a good syrup is produced, and then put them in the pie dish. Dot with another 1 oz / 30</