Pear and cranberry gingerbread crumble recipe

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  • Serves 4 - 6
  • 10 mins to prepare and 15 mins to cook
  • 550 calories / serving
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Crumble is the ultimate wintery pud and this version has been given a festive twist, giving it a warming and spicy flavour. The topping is made with gingernut biscuits, stem ginger and cinnamon, giving it a satisfying crunch.

Preheat the oven to gas 6 200°C, fan 180°C. 

In a large frying pan, melt the butter with the star anise

Add the pears and cook for 2-3 minutes or until beginning to soften. Add the cranberries and cook for 2 minutes more. Stir in a little lemon juice. Discard the star anise. 

Transfer the pear mixture to a deep ovenproof serving dish and scatter over the white chocolate. 

For the crumble topping, rub the butter and flour together with your fingers, until the mixture resembles breadcrumbs. Stir through the brown sugar, cinnamon and crushed biscuits. 

Scatter the crumble topping over the fruit (store any remaining topping in a sandwich bag in the fridge for up to 1 week) and top with the ginger. Bake for 15 minutes, until bubbling and golden. Serve with a jug of steaming custard.

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  • Ingredients

  • 5 pears, chopped into thumb-sized pieces
  • 100g (3 1/2oz) fresh cranberries
  • knob of butter
  • 1 star anise
  • 1/2 lemon, juiced
  • 50g (2oz) white chocolate, roughly chopped
  • For the topping

  • 100g (3 1/2oz) self-raising flour
  • 75g (3oz) cold butter
  • 4 tbsp light brown sugar
  • 220g (7oz) gingernut biscuits, crushed
  • 1/2 tsp cinnamon
  • 1 ball stem ginger, chopped
  • custard, to serve
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  • Energy 2315kj 550kcal 28%
  • Fat 22.5g 32%
  • Saturates 11g 55%
  • Sugars 54.4g 60%
  • Salt 0.6g 9%

of the reference intake
Carbohydrate 86g Protein 6.9g Fibre 5.2g

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