6 Bramley apples, peeled, cored and roughly chopped
100g caster sugar
6 ripe pears, peeled, cored and roughly chopped
500g plain flour
250g butter, softened
200g caster sugar
8 tbsp milk
2 tsp vanilla extract
granulated sugar, for sprinkling
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.
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.
To cook from frozen: bake at 180C/160C fan/ gas 4 for 1 hour 30 mins.