Pear & cinnamon crumble

This is real crowd-pleaser so double up on the ingredients and put four of these pear and cinnamon crumbles in the freezer for future use

Preparation time: 15 minutes
Cooking time: 25 minutes
Calories per portion: 600 Kcal
Fat per portion: 35g of which saturated 14.1g
Serves: 4

Suitable for vegetarians & freezing

What you need:

• Packham pears 4, peeled, cored and roughly chopped
• Caster sugar 1 tbsp

For the crumble topping:

• Butter 100g (3½oz)
• Demerara sugar 100g (3½oz)
• Ground almonds 100g (3½oz)
• Plain flour 100g (3½oz)
• Ground cinnamon 1 tsp
• Flaked almonds 2 tbsp

What you do:

1. Preheat the oven to 190ºC/375ºF/Gas 5. Put the pears, sugar and 2 tablespoons of water in a medium-sized saucepan and cook gently for 5-8 minutes until the pears are softened - the exact time will depend on the ripeness of the pears. Using a slotted spoon, place the pears into four small dishes suitable for oven and freezer (ramekins are ideal for this).
2. Meanwhile, tip all the crumble topping ingredients, except the flaked almonds, into a food processor and press the pulse button several times until the mixture looks like fine breadcrumbs. Sprinkle the crumble over the pears and scatter with the almonds.
3. Bake in the oven for about 20 minutes or until the topping is golden. Serve immediately or freeze as described in cooks tips.

Handy cook's tip

To freeze, top the cool filling with the crumble and freeze for up to 1 month. Thaw in the fridge overnight and cook as below.

Handy shopper's tip

Buy pears in season and, if you can't find Packham, try Comice instead.

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