Pear, blackberry and fudge crumble recipe

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  • Serves 4
  • 30 mins
  • 650 calories / serving
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Pear, blackberry and fudge crumble HERO

Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Put the pears into a 1.4 litre (2½ pints) shallow ovenproof dish. Scatter over the blackberries and half of the fudge.

For the topping, put the cold butter and flour into a food processor and pulse until it resembles crumbs. Tip into
a bowl and add the rest of the fudge, sugar (reserving 1 tablespoon), the oats and the hazelnuts; mix together.

Scatter the topping over the pear mix, then sprinkle with the reserved sugar and bake for 20-25 minutes or until
the topping is golden brown. Serve warm with vanilla ice cream or hot custard.

  • Ingredients

  • 4 ripe pears, peeled, cored, chopped
  • 200g (7oz) blackberries
  • 100g (3.5oz) all butter fudge, cut into pieces
  • 100g (3.5oz) cold cutter, cut into cubes
  • 125g (4oz) plain flour
  • 50g (2oz) demerara sugar
  • 50g (2oz) rolled jumbo oats
  • 50g (2oz) blanched hazelnuts, toasted and chopped
  • Energy 2720kj 650kcal 32%
  • Fat 34g 49%
  • Saturates 16g 80%
  • Sugars 53g 59%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 83.4g Protein 8g Fibre 10g

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