Serves 2 adults + 2 kids
Prep = 15 minutes
Cook = 55 minutes

Making crumble is so much fun for little hands, and pears and raspberries are among the most perfect sweet crumble partners. This scrummy pud definitely rounds off a family Sunday roast.

What you need

  • 50g / 1 ¾ oz sugar
  • 3 large pears, or 400g/ 14 oz canned pears, drained
  • 150g/ 5 ½ oz raspberries

For the crumble topping:

  • 250g /9 oz plain flour
  • 125g/ 4 ½ oz unsalted butter
  • 100g/ 3 ½ oz soft light brown sugar
  • 50g/ 1 ¾ oz porridge oats
  • 50g/ 1 ¾ oz chopped hazelnuts (optional)

What to do

  • Preheat the oven to 180C/ 350F/ Gas Mark 4.
  • If you’re using fresh pears, put the sugar into a large saucepan with 1 litre/ 1 ¾ pints of water. Place the pears in the pan. Bring up to a simmer and poach the pears for 20 minutes, until cooked through and tender. Drain them and allow to sit until they are cool enough to handle, then cut in half and remove the cores.
  • Slice the poached pears lengthways. Place them in a 1 litre/ 1 ¾ pint ovenproof dish. If you’re using canned pears, roughly chop them and put them into the dish. Add the raspberries and toss everything together.
  • To make the topping, put the flour into a bowl and add the butter. Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Stir in the sugar and the porridge oats, and the hazelnuts (if using).
  • Spread the crumble mixture onto a baking sheet and place it in the oven for 10 minutes. This will give you a lovely crunchy crumble topping. Remove it from the oven and sprinkle it over the fruit. Cook the crumble for 25minutes until golden. Serve warm with custard, vanilla ice cream of crème fraîche.

Crumbly fingers

Encourage your toddler to rub the crumble mixture gently between his or her fingertips – see if they can make it look like rain as it patter into the bowl.

By Ella’s Kitchen

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