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Blackberry & pear scrumble

Never heard of a scrumble? Half scone, half crumble this freezable fruity pud is perfect to serve with Sunday lunch

  • Prep: 20 mins
    Cook: 50 mins
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 585
  • Carbohydrates 97
  • Saturated Fat 13
  • Sugar 59
  • Protein 6
  • Fat 22
  • Fibre 6
  • Salt 0.34

Nutrition per serving

  • Calories 585
  • Carbohydrates 97
  • Saturated Fat 13
  • Sugar 59
  • Protein 6
  • Fat 22
  • Fibre 6
  • Salt 0.34

Ingredients

  • 6 Bramley apples, peeled, cored and roughly chopped
  • 100g caster sugar
  • 6 ripe pears, peeled, cored and roughly chopped
  • 450g blackberries
  • 500g plain flour
  • 250g butter, softened
  • 200g caster sugar
  • 8 tbsp milk
  • 2 tsp vanilla extract
  • granulated sugar, for sprinkling

Method

  1. Put the apples in a pan with the sugar. Cover and cook over a gentle heat until half the fruit is pulpy. Take off the heat, stir in the pears and blackberries and divide between baking dishes, or 10 ramekins or individual pie dishes.

  2. Heat the oven to 180C/160C fan/gas 4. To make the scrumble, put the flour, butter, sugar, milk and vanilla in a food processor and pulse until it comes together in a scone-like dough. Drop clumps all over the top of the fruit, then sprinkle generously with granulated sugar. Wrap and freeze, or bake for 40-45 mins until the fruit is bubbling and scrumble golden and crisp. Delicious with vanilla ice cream or double cream.

  3. To cook from frozen: bake at 180C/160C fan/ gas 4 for 1 hour 30 mins.

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