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Pear and berry nutty oat crumble recipe
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21 ratings
Tinned and frozen fruit make this reduced-sugar crumble more affordable. Enjoy on its own or with cream or ice cream. See method
Ingredients
- 500g pack frozen mixed berries, such as Black Forest mix
- 1 tsp vanilla extract (optional)
- 2 x 410g tins of pear quarters in juice, drained, juice reserved
- 1 heaped tbsp cornfour, mixed with 2 tbsp reserved pear juice
For the crumble topping
- 2 tbsp clear honey
- 50ml rapeseed oil
- 75g oat bran
- 75g whole rolled oats
- 100g mixed unsalted nuts, half roughly chopped, half finely chopped
- ½ tsp ground cinnamon (optional)
If you don't have any pears, try using apples
Each serving contains
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Energy
1170kj
281kcal
14%
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Fat
16g
23%
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Saturates
2g
8%
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Sugars
12g
13%
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Salt
0g
0%
of the reference intake
Carbohydrate 24.8g
Protein 6g
Fibre 7.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Gently heat the honey and oil for the crumble topping in a small pan until warm and smooth, stirring to combine. Remove from the heat and set aside.
- Put the rest of the ingredients for the crumble topping in a large bowl with a pinch of salt. Tip in the oil and honey mix; stir well to coat. Spread onto a lined baking tray and bake for 8-10 mins, stirring halfway, until pale golden.
- Meanwhile, put the berries, 3 tbsp reserved pear juice and the vanilla (if using) in a large saucepan. Cook over a medium heat for 5 mins until beginning to simmer. Add the pears, stir in the cornfour mixture and cook for another 1-2 mins until thickened.
- Transfer to a baking dish (about 2ltrs), scatter over the crumble topping and return to the oven for 5 mins until bubbling and golden. Serve warm or cold. Leftovers will keep for 2-3 days in the fridge.
Tip: Swap oat bran for another 75g oats – blitz in a food processor before using. Switch the honey for maple syrup to make it vegan.
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