Mango, pear & ginger crumble
By Jenny White
This crumble is a perfect pud for the freezer – and we’ve given it a tropical twist
- Ready in 20-25 minutes
- Serves 4
Nutrition per serving
- 450g ripe pears, peeled, cored and thickly sliced
- 1 tbsp muscovado sugar
- 2 mangoes, peeled, stoned and roughly chopped
- 1 piece stem ginger, finely chopped
- 175g plain flour
- 85g butter
- 85g muscovado sugar
- 85g pecans very roughly chopped
TipHow to freeze
Slip the whole dish into a large freezer bag, or wrap in clingfilm, seal and freeze for up to 1 month. To serve, bake from frozen in a preheated oven at 180C/fan 160C/gas 4 for 50 mins or until the topping is golden. Serve with pouring cream or scoops of vanilla ice cream.
Heat oven to 180C/fan 160C/gas 4. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.
Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.