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Pear and raspberry frangipane crumble recipe

18 ratings

The classic crumble gets a makeover with this almond-infused, marzipany recipe. Serve with a hefty dollop of ice cream for a hot-and-cold delight! See method

Serves 8
Takes 1 hr 20 mins plus resting
481 calories / serving
Freezable
Vegetarian

Ingredients

125g salted butter, chilled and diced
1.2kg (about 8 large) ripe Conference pears, peeled, cored and chopped into roughly 3cm pieces
145g soft light brown sugar
225g raspberries (fresh or frozen)
200g self-raising flour
60g jumbo rolled oats
150g golden marzipan, diced
ice cream, to serve (optional)

If you don't have any pears, try using apples

Each serving contains

Energy
2015kj
481kcal 24%
Fat
17g 24%
Saturates
9g 43%
Sugars
50g 55%
Salt
0.5g 9%

of the reference intake
Carbohydrate 73.5g Protein 5.2g Fibre 7.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Toss 15g of the butter with the pears and 25g sugar in a 20 x 30cm baking dish. Cover with foil and bake for 30 mins until the pears are soft. Remove from the oven and gently stir in the raspberries.
Meanwhile, make the crumble topping. Rub the remaining 110g butter into the flour in a large mixing bowl until it resembles coarse sand. Stir in the remaining sugar, the oats and marzipan. Scatter thickly over the fruit, then bake in the centre of the oven for 35-40 mins until golden and bubbling at the edges. Leave to rest for 10 mins before serving with ice cream, if you like.

Get ahead: Assemble up to 2 days ahead and bake when needed

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Crumble recipes