Blackberry Pear Scrumble Recipes

Steps:

• Heat oven to 190C/fan 170C/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
• Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
• Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch pie tins.
• Mix flour, margarine, and sugar together in a bowl using your hands until mixture is crumbly.
• Layer apples and pears in the bottom of the 3 pie tins; sprinkle blackberries over apples and pears. Evenly distribute flour mixture over the fruit mixture.
• Bake in the preheated oven until fruit is soft and topping is light brown, about 40 minutes.

Steps:

• Preheat oven to 375°. Place pears and blackberries in a large bowl. Mix sugar and flour; toss with fruit. Transfer to a greased 13x9-in. baking dish., In a bowl, mix first five topping ingredients; cut in butter until crumbly. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 45-50 minutes.

Steps:

• First, make the custard. Whisk the egg yolks in a bowl until just broken up - they shouldn't be frothy. Pour the milk and sugar into a saucepan and warm over a low heat, stirring to dissolve the sugar, until almost boiling. Add the bay leaves, remove from the heat, and leave to infuse for 10 mins. If the milk mixture has cooled after this time, briefly warm it up again until just steaming, then remove from the heat. Discard the bay leaves and pour a little of the mixture into the whisked egg yolks. Whisk in the splash of milk, then pour the yolk mixture into the milk pan, whisking continuously to combine. Cook over a low-medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, and silky smooth. Strain through a sieve and set aside. The custard can be served warm or cold - you can chill it at this stage, or set aside to reheat later.
• For the crumble topping, combine the flour, sugar, oats, pumpkin seeds, almonds, hazelnuts, spices and a pinch of salt in a bowl, then pour over the butter. Mix well. Heat the oven to 200C/180C fan/gas 6.
• Butter a large ceramic baking dish. Combine the pears, sugar, lemon juice, cinnamon and knob of butter in a medium pan, then set over a low heat. Cook for 4-5 mins, gently stirring, until the pears have released some juice and are slightly softened, but not falling apart. Remove from the heat and tip into the dish along with half the cooking juices released into the pan. Dot the blackberries among the filling.
• Scatter the crumble topping all over the filling, then bake for 25-30 mins until golden, crisp and bubbling at the edges. Leave to stand for 10 mins before serving with the custard, alongside the remaining pan juices.