Baby it’s cold outside, and I don’t know about you but when it gets this cold, every single meal and drink has to be warm. I find nothing chills me to the bone more than putting something cold in my mouth when I am already pretty chilly. If you’re the same, we hope you’ll enjoy this crumble recipe.
Preparation time : 15 minutes
Cooking time : 35 minutes to 40 minutes
Total time : 50 minutes to 55 minutes
2 ripe pears, peeled, cored and roughly chopped
1 tbsp lemon juice
3 tbsp light brown muscovado sugar
150g Bacheldre Watermill Stoneground Spelt Flour
100g cold butter, cubed
50g Dorset Cereals Super Cranberry, Cherry & Almond Muesli
- Preheat the oven to 180°C, gas mark 4. Lightly grease a 1-litre shallow ovenproof dish. Place the blackberries and chopped pears in the bottom of the dish and sprinkle over the lemon juice and 1 tablespoon of the sugar. Set aside while you make the crumble topping.
- Place the flour in a bowl, add the butter and rub in lightly with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining sugar and the muesli. Sprinkle the crumble topping over the fruit and press down lightly.
- Place the dish on a baking tray and cook for 35-40 minutes until the topping is golden brown, the blackberries are just releasing their juices and the pears are tender. Allow to stand for about 10 minutes before serving.
We’d recommend serving with custard!
Cook’s tips: Spelt flour contains a more digestible form of gluten than standard flour, and has a lovely nutty texture. Replace with standard plain flour if you prefer.