Best-ever fruit crumble

fruit crumble

Serves 6

  • For the crumble

  • 225 g plain flour

  • 90 g caster sugar

  • 1 pinch salt

  • 1 teaspoon powdered ginger

  • 115 g unsalted butter

  • For the filling

  • 100 g sugar

  • 100 ml water

  • 4 nice ripe pears, peeled, cored and cut into chunks

  • 5 pieces stem ginger in syrup, finely chopped

  • juice and zest of plus extra for serving 1

Preheat your oven to 200ºC/400ºF/gas 6.



Sift the flour into a bowl and add the sugar, salt and ginger.



Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.



To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.



Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.



Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.



Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.



Tip: This crumble will work well with apples instead, if you prefer.

Nutritional Information

Best-ever fruit crumble

A guaranteed crowd pleaser

More Sunday lunch recipes >
0 foodies cooked this
As much as I love it with apples, a pear crumble with a bit of spicy ginger makes a lovely change
Serves 6
55m
Super easy
Print this recipe
Method

You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!

Preheat your oven to 200ºC/400ºF/gas 6.

Sift the flour into a bowl and add the sugar, salt and ginger.

Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.

To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.

Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.

Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.

Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.

Tip: This crumble will work well with apples instead, if you prefer.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 518
    26%
  • Carbs 85.1g
    33%
  • Sugar 58.7g 65%
  • Fat 16.5g 24%
  • Saturates 10.1g 51%
  • Protein 4.7g 10%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the crumble

  • 225 g plain flour

  • 90 g caster sugar

  • 1 pinch salt

  • 1 teaspoon powdered ginger

  • 115 g unsalted butter

  • For the filling

  • 100 g sugar

  • 100 ml water

  • 4 nice ripe pears, peeled, cored and cut into chunks

  • 5 pieces stem ginger in syrup, finely chopped

  • juice and zest of plus extra for serving 1