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Pear and berry nutty oat crumble recipe

Pear and berry nutty oat crumble recipe

9 ratings

Tinned and frozen fruit make this reduced-sugar crumble more affordable. Enjoy on its own or with cream or ice cream. See method

Ingredients

  • 500g pack frozen mixed berries, such as Black Forest mix
  • 1 tsp vanilla extract (optional)
  • 2 x 410g tins of pear quarters in juice, drained, juice reserved
  • 1 heaped tbsp cornfour, mixed with 2 tbsp reserved pear juice

For the crumble topping

  • 2 tbsp clear honey
  • 50ml rapeseed oil
  • 75g oat bran
  • 75g whole rolled oats
  • 100g mixed unsalted nuts, half roughly chopped, half finely chopped
  • ½ tsp ground cinnamon (optional)
If you don't have any pears, try using apples

Each serving contains

  • Energy

    1170kj
    281kcal     14%

  • Fat

    16g 23%

  • Saturates

    2g 8%

  • Sugars

    12g 13%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 24.8g Protein 6g Fibre 7.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Gently heat the honey and oil for the crumble topping in a small pan until warm and smooth, stirring to combine. Remove from the heat and set aside. 
  2. Put the rest of the ingredients for the crumble topping in a large bowl with a pinch of salt. Tip in the oil and honey mix; stir well to coat. Spread onto a lined baking tray and bake for 8-10 mins, stirring halfway, until pale golden. 
  3. Meanwhile, put the berries, 3 tbsp reserved pear juice and the vanilla (if using) in a large saucepan. Cook over a medium heat for 5 mins until beginning to simmer. Add the pears, stir in the cornfour mixture and cook for another 1-2 mins until thickened. 
  4. Transfer to a baking dish (about 2ltrs), scatter over the crumble topping and return to the oven for 5 mins until bubbling and golden. Serve warm or cold. Leftovers will keep for 2-3 days in the fridge.

Tip: Swap oat bran for another 75g oats – blitz in a food processor before using. Switch the honey for maple syrup to make it vegan.

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