Blackberry and Pear Crumble recipe
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- Dish type
- Fruit desserts
- Pear crumbles
This crumble is a real treat for fruit lovers. Enjoy as is, with cream, ice cream or custard.
18 people made this
- 1kg pears
- 500g blackberries (frozen or fresh)
- 1 teaspoon ground nutmeg, divided
- 1/4 teaspoon ground cardamom
- 90g cold butter
- 90g plain flour
- 170g dark brown soft sugar
- 1/4 teaspoon salt
- 60g coarsely chopped almonds (skin-on)
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 190 C / Gas 5.
- Peel pears, core and cube.
- Wash and drain blackberries. Mix pears and blackberries in a large bowl with 1/2 teaspoon nutmeg and cardamom. Pour into a buttered baking dish.
- Mix butter (in small pieces) with flour, dark brown soft sugar, salt, 1/2 teaspoon nutmeg and almonds until a crumbly mass forms. Spread over fruit and bake in preheated oven 45 minutes until topping starts to bubble. Serve warm.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
The pear takes on the blackberry flavour and it works really well. Great pudding.-22 Aug 2016
Truly classic pear and blackberry crumble
This truly classic blackberry crumble recipe is delicious served with cream, ice cream, custard, or even all three!
1 level tsp ground mixed spice
(3½oz) butter, chopped, plus extra to grease
Fill the sink with cold water. Put blackberries in a colander and lower carefully into the water. Toss the fruit to wash thoroughly. Lift out the colander and leave the blackberries to drain.
Peel the pears, then halve them lengthways. Halve again and core, then slice each quarter into two or three pieces. Put the pieces in a bowl, add the lemon juice and toss well.
Add 100g (3½oz) of the golden caster sugar to the sliced pears, along with the ground mixed spice, then add in the blackberries and toss thoroughly to coat with sugar and spice.
Preheat the oven to 200°C (180°C fan oven) mark 6. Grease a 1.8 litre (3¼ pint) shallow dish with a little butter, then carefully tip the fruit into the dish in an even layer.
Put the butter, flour, ground almonds and the remaining sugar into a food processor and pulse until the mixture begins to look like breadcrumbs. Tip into a bowl and bring parts of it together with your hands to make lumps.
Spoon the crumble topping evenly over the fruit, then bake for 35&ndash45min until the fruit is tender and the crumble is golden and bubbling. Serve with a drizzle of single cream or a scoop of vanilla ice cream.
HOW TO MAKE blackberry crumble slice:
Preheat the oven to 180°C fanbake. Spray a 20cm square tin with oil and line with baking paper. Next, whisk the dry ingredients of the mixture together: flour, sugar and cinnamon. Then pour in the melted butter, vanilla and egg, mixing until all the flour has been combined.
Reserve 1 cup of the mixture to be used for the topping, then press the remaining mixture into the base of the tin. Spread the blackberries evenly over the base.
Take your reserved cup of mixture and tip it back into the mixing bowl, adding the additional 30g of melted butter and rolled oats. Mix together until a nice crumble forms. Crumble the oaty topping over the blackberry layer and press softly with your hands.
Bake for 35-45 minutes until the top goes golden brown and the base is cooked through. Allow the slice to cool in the tin before lifting out and cutting into squares.
If you are looking for more recipes using berries check out my posts for Chocolate and Raspberry Skillet Brownie and Ambrosia, both excellent ways to make the most of summer berries!
Common questions about this recipe:
What other berries could be used in crumble slice? Raspberries, blueberries, boysenberries, strawberries or even plums and other soft stone fruit.
Do they have to be fresh berries? No you can use frozen, just thaw before adding to the slice and strain off any liquid. Canned berries, apples and pears would also be delicious.
What size tin is used? I used a 20 x 20 cm tin lined with baking paper. I find spraying the tin with oil helps the baking paper stick.
How to store blackberry crumble slice? I store mine in an airtight container for up to a 3 days, (if it lasts that long!).
Can this be served as a dessert? Yes! Serve a large slice warm with a scoop of vanilla ice cream.
When are blackberries in season? In New Zealand blackberries are ready for picking between January to March, depending what part of the country you live in.
Blackberry & Pear Crisp
We will be leaving Umbria in just a few weeks, and I am busy trying to use up all the food stored in my freezer before we leave. It’s difficult to believe our six months here in Umbria is almost finished as the time has just flown by this year, but I really need to start thinking about closing up the two farmhouses, and heading back to North America soon. I became a little obsessed about picking wild blackberries a month or so ago and now have 4 bags of them in my freezer that I need to use up before we leave. One dessert that’s extremely easy to make is a simple fruit crisp or crumble, and I’ve been making this often throughout the summer for our guests, depending on the fresh, local fruit available to me. To use up my blackberry stash, I have recently been pairing pears with blackberries which happens to be a terrific combination. I make my crisps in individual ramekins, but you could also use a large oven-proof casserole dish if you prefer. What I like best about this dessert is that you can prepare it ahead of time, and then simply pop it in the oven when needed, and it really is a great way to use up very ripe fruit.
For the cookie crumble crust, I have used both buttery shortbread cookies, as well as healthy multigrain ones and both work equally well. You can also use any fruit you choose, in combination, or on their own depending on the season. Simply use four cups of diced, ripe fruit in place of the blackberries and pears. In place of the whipped cream, these warm crisps are also delicious topped with a scoop of vanilla ice cream.
Deborah Mele 2012
There’s no question that crumbles are a versatile dessert, easy and loved by all. More so, it makes the perfect dessert to play and try new flavour combinations. It’s easy to add a fresh new fruit to your favourite crumble or if you have extra fruit laying around that needs to be used. Here are some new ideas for you to try
- Stone fruit variations peaches, plums, apricots
- Mixed berries black raspberries, mulberries, blueberries
- Cherry Almond
- Pear and Apple
- Strawberry Apple
Nuts are also a great addition to crumble toppings. I prefer them roughly chopped so you get a nice crunch. Try adding pecans, walnuts, almonds, cashews or hazelnuts to your next crumble topping.
You can also try adding herbs to introduce a new flavour like rosemary, basil, thyme and of course lavender! Spices can be fun too! There’s the traditional cinnamon and nutmeg, but try adding a little heat with some chilli flakes or adding citrus notes lemon zest, orange zest or even rose extract. The options are endless, have fun and try something new and exciting.
- 2 pears, peeled, cored and sliced
- 500g (1lb) blackberries
- 60g (2oz) golden caster sugar
- 1 level tbsp cornflour
- ½ level tsp mixed spice
- For the cobbler
- 150g (5oz) self-raising flour
- 60g (2oz) butter, chilled
- 100g (3½oz) golden caster sugar
- 100ml (3½fl oz) buttermilk
- 1 level tbsp golden granulated sugar
- 1.25 litre (2 pint) ovenproof dish, buttered
Fruit Crumble with Oats
What I enjoy the most in a crumble is the contrast in texture between the topping and the fruit filling. While some prefer to make the topping using only flour, butter and sugar, others will add oats. I like to include oats, as it makes the dessert heartier, healthier and adds even more texture to the topping.
Another thing I like to do is add some chopped nuts to the topping. The nuts add even more crunch and texture to this dessert.
My favourite with this Pear and Blueberry Crumble are hazelnuts. Just add in one-third to half a cup of toasted, skinned and chopped hazelnuts to the crumble mixture before topping and baking the fruit crumble.
If you don't have any hazelnuts around, almonds, walnuts or pecans would also be tasty. And if there is a nut allergy in the family, just leave the nuts out, it will still be delicious.
I followed the recipe almost exactly and had a total winner! Changes: 10oz frozen blackberries, 2 pears (peeled OF COURSE!) and baked slightly longer than called for. Be certain not to do "other things" between blending the fruit and making the batter otherwise, as the blackberries sit, they will begin to thaw resulting in too much liquid and unfinished batter. However, this is NOT a cobbler I call it "Upside-Down Clafoutis" - and LOVE it.
Did use blueberries instead of pears. The flavor is good, and the batter is crisp around the edges, but the center was raw.
I followed the recipe with the following exceptions: I added 1 cup of applesauce, 1 teaspoon of cinnamon and substituted sugar with Splenda. I used almost 1/4 of a cup of Splenda in the fruit. I also substituted the wine for raspberry red wine vinegar. I used Gluten Free Perfect Flour Blend (Costco) and Unsweetened Vanilla Almond Milk. I didn't have orange peel so I used dried lemon peel instead. After reading reviews and also seeing my fruit mixture was thawing and had a lot of liquid, I used my pasta colander to drain the excessive juice liquid. I greased my glass dishes and spooned the fruit on top. Its now in the oven baking. I know it is going to be delicious! I'm a diabetic too btw, so I prefer not too sweet.
I have made this recipe several times and everyone loves it. Granted it is not a cobbler in the tradional sense, but it has great taste and flavor. I would agree it make have to bake just a little long than the recipe calls for, but in the end it turns out great. I have also used other fruits and berries other than pears and blueberries, worked out fine.
Good, not great. I thought the almond extract was a bit overpowering - Iɽ put a bit less in next time. Used Grand Marnier instead of wine - but think Iɽ try something with a bit more bite next time as well, wine or balsamic vinegar perhaps.
This recipe won the best dessert award at a pot luck dinner I attended. Everybody loved it. I had to cook it a little longer than the recipe said to because it was still mushy in the middle but oh so delicious!!
This cobbler wasn't comfort food - it wasn't sweet enough, and the taste of the orange zest overwhelmed the taste of pears and blackberries. Except for the outer edges, the crust was very mushy.
Not comfort food cobbler instead, it has a more sophisticated taste, which is not what I was looking for. The orange zest overwhelms the taste of pears and blackberries. The crust around the edge becomes cake-like, but in the center remains mushy. Will not make again - will look for a different cobbler recipe, which tastes sweeter and more traditional.
Not comfort food cobbler. Has a more sophisticated taste, which is not what I was looking for. The orange zest somewhat overwhelms the taste of pears and blackberries. The crust at edges of dish is cakelike, but in the center remains mushy. Would not make again - will try a different cobbler recipe.
I substituted cherries and raspberries, and it was delicious. Instead of wine I used a splash of Grand Marnier. Excellent depth of flavor and easy too.
I love this cobbler! It's easy and delicious. I am making it today for the third time. My one adjustment is that I peeled the pears this time. I've noticed the first two times I made it the peel would get a little tough. Highly recommend.
Awesome - it was a hit at a recent dinner party. It will definitely serve more than 6 - probably serve at least 10.
My husband and I were arguing about what cobbler to make for our very first Thanksgiving - peach or blueberry. Since we couldn't come to a mutual agreement, I decided to try this one and OH MY GOSH! This recipe is awesome and I will definitely make this a staple for our holidays! One thing I did to make it a bit healthier was substitute the melted butter with applesauce. The added flavor of apple you get in the batter is fantastic.
I didn't have any red wine in the house, so I used orange juice. I am also cooking for two, so I cut the recipe in half. This is a delicious and simple cobbler. The topping is cakey and sweet, and the pears become soft and juicy as the dish bakes. I do think it requires ripe flavorful pears. I will make this recipe again for sure. Yum, yum, yum.
4 Forks for this because it is easy to make, and delicious. Next time I will cut a bit of the sugar out, and use maybe a little less almond extract. I split the recipe and made 2 cobblers in 8 x 8 x 2 pans, worked fine.
Loved this Dish! I have made it several times. The play of flavors between the red wine and fruit was superb. Loved the touch of almond in the pastry. I never had any problem with the middle being gooey, it turned out lovely with the dough rising up to perfectly envelope the fruit.
I too don't understand some of the other reviews. This cobbler is amazing. The only thing I changed was substituting ollalieberries for blackberries which added tartness. The end result is delicious and can be eaten for virtually any meal rather than as dessert.
The cook from "Chapel Thrill" basically said it all, but I will add that this is my second time making this, and I use the 3" pyrex dish and cook it on 35O for 45 min, then switched down to 325 for another 25 minutes or so. Turns out perfectly. I also substituted whole wheat flour for white and balsamic vinegar for wine, as well as putting all berries and no pears this time: both times, it turned out excellent. I just keep forgetting to halve the sugar - it is just a bit too sweet! Still, delicious!
Divine! I use 16oz frozen berry mix avail here which incl. 5 types of nordic berries. I use salted butter as it is cheaper than unsalted. Sometimes I use pears, sometimes apples from our tree. Both work well. We enjoy this often through the long, dark Nordic autumns & winters.
I almost didn't make this given some of the previous reviews. And I do understand what they mean - this isn't a classic cobbler, and it isn't for everyone. But it manages to be both elegant and homey. My toddler and my husband both loved it, and it was very easy to make. The citrus peel and almond extract definitely make this more special. But it is definitely not what most people think of as cobbler.
Made with blueberries instead of blackberries because that is what I had on hand. Otherwise I followed the recipe exactly. I agree with the other reviews stating this was not anything special. Don't bother. Too many other great cobbler recipes.
Pretty good, although there are better cobbler recipes out there.
I followed this recipe except for throwing in a little extra fruit. This was my first cobbler attempt and I could not have been happier with the result. I used a deep metal pan (it was the only thing I had with 2" sides) and it worked fine.
The first time I made this I used a 2 1/2 qt. round pyrex dish and baked it for one hour and the center turned out wet. The second time I used a 10 1/4 x 8 1/2 x 2 1/4 Corning Ware pan and baked it for 65 minutes and it turned wonderfully.
Apple, Pear & Blackberry Crumble
This crumble delivers – this Blackberry, Pear and Apple crumble makes for an ultra decadent dessert for any occasion!
- For the filling
- 25 g butter
- 350 g apples (peeled, cored & cubed)
- 350 g pears (peeled, cored & cubed)
- 50 g caster sugar
- 200 g blackberries For the crumble
- 100 g butter (cubed)
- 175 g plain flour
- a good pinch of cinnamon
- 75 g demerara sugar
- Step 1 Preheat the oven to 200°C/180°C Fan/Gas mark 6.
- Step 2 In a pan melt the butter over a low heat and add the apples, pears and sugar and cook until soft. Add the blackberries and then transfer into an ovenproof dish.
- Step 3 In a bowl, add the butter, flour and cinnamon - using your hands rub it together to form a breadcrumb texture. Add the demerara sugar and mix through. Spoon the crumble mixture over the fruit and bake in the oven for 30 minutes. Serve with ice cream, clotted cream or custard - enjoy!
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Blackberry and Pear Traybake
The grass in the orchard was scattered with windfalls casualties of the breeze and still rock hard. These fruit do not always ripen, they quickly go brown where they bruised on their descent from the tree. I’d also gathered a few blackberries from the hedge, which although ripe, were lacking the sweetness that a few more weeks of late summer sun would have brought.
These unyielding unripe windfalls are fantastic for cooking, so I decided to bake. Baking softens the pears, yet they still have some shape and texture. A riper fruit, on the other hand, would turn to mush. Cooking also sweetened my blackberries, which coupled with the pears as well as the more traditional apple.
There is something rather satisfying about cooking with foraged and gathered foods, so I am especially pleased with this recipe. This blackberry and pear traybake is perfect for tea after gathering in your harvest. Serve it with a little whipped cream to make it more special.
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