Spiced Pear and Blackberry Crumble
Spiced pear and blackberry crumble is a popular fall and winter dessert, and it's not hard to see why. The juicy pears and blackberries pair beautifully with the mix of winter spices, and are topped with crunchy buttery crumble. A beautiful, cozy dessert that's so easy to make!
Servings: 8 Servings
Calories: 310kcal
Equipment
- 1 Baking dish I used and 8x10 dish but a round pie dish will also work well.
Ingredients
Ingredients for Crumble
- 200 grams Gluten free all purpose flour AKA Gluten free plain flour
- 60 grams Light brown sugar
- ¼ teaspoon Ground cinnamon
- ⅛ teaspoon Salt
- ¼ teaspoon Xanthan gum Omit if flour blend already contains xanthan gum
- 150 grams Unsalted butter cubed
- 50 grams Gluten free oats
Ingredients for Pear and Blackberry Filling
- 4-5 large Ripe pears Cored, peeled and sliced
- 350 grams Blackberries
- 2 tablespoons Lemon juice
- 2 tablespoons Light brown sugar
- 1 tablespoon Cornstarch AKA cornflour in the UK
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground nutmeg
Instructions
How to make the crumble
- In a large bowl, mix together the flour, sugar, ground cinnamon, salt, and xanthan gum.
- Add cold butter to the flour mix and rub together until the mixture resembles breadcrumbs.
- Mix in the oats until evenly combined, then place the mixture in the fridge to chill while you prepare the filling.
How to make the spiced pear and blackberry filling
- Place your sliced pears and blackberries in a bowl.
- Add the sugar, lemon juice, cornstarch, ground cinnamon, ground ginger, and ground nutmeg into the bowl with the sliced pears and blackberries and mix until all the pear slices and blackberries are coated evenly.
Assembling the pear and blackberry crumble
- Preheat the oven to 180°C/350°F/Gas mark 4
- Evenly spread the pears and blackberries in the baking dish.
- Remove the crumble mixture from the fridge and spoon the crumble mixture on top of the fruit evenly.
- Carefully place the pie dish in the center of the oven for approx 35-40 minutes until the crumble is golden brown.
- You will know when the crumble is ready when using a knife it slides easily through the pears, and you can see the juices bubbling at the sides of the dish.
Notes
- Tip #1: Keep the butter cold and don't overwork. Stop when you have a breadcrumb-like mixture with some larger lumps.
- Tip #2: Don't skip the cornstarch, as the pears and blueberries will release a lot of juice, and the cornstarch will thicken this slightly.
- Tip #3:If the topping browns too fast, loosely cover the dish with some foil.
- Tip #4: Let the dish rest for at least 10 minutes before serving.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 36.4g | Protein: 2.7g | Fat: 16.1g | Saturated Fat: 9.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.6g | Cholesterol: 40.3mg | Sodium: 48.8mg | Potassium: 234.1mg | Fiber: 7.3g | Sugar: 19.7g