Pear and raspberry frangipane crumble recipe
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
- 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
of the reference intake
- 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.
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