Blackberry and pear crumble
Warm, golden pear and blackberry crumble topped with buttery crumbs and served with silky homemade custard - the ultimate comforting dessert.
Updated : 12 August, 2025
Easy
About 30 min.
Ingredients
For the crumble topping
110 grams
Butter
180 grams
Flour
110 grams
Brown sugar
For the filling
5
Pear
150 grams
Sugar
300 grams
Blackberries
For the custard
4
Egg yolks
40 grams
Sugar
150 milliliters
Milk
150 milliliters
Heavy cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C and grease an ovenproof dish with butter. In a large bowl, rub the butter into the flour using your fingertips until it resembles breadcrumbs. Stir in the sugar and set aside.
Step 2
For the filling, place the whole pears in a pan, cover with water, and add 50g/1¾oz of sugar. Bring to the boil, reduce to a simmer, and cook for 10-12 minutes until tender. Drain well, let them cool, remove the cores, and chop the flesh.
Step 3
Layer one-quarter of the pears in the prepared dish, scatter over one-quarter of the blackberries, and sprinkle with 2 tablespoons of the remaining sugar. Repeat this process until all the fruit and sugar are used.
Step 4
Sprinkle the crumble topping evenly over the fruit and bake for 20-25 minutes, until golden-brown and bubbling.
Step 5
For the custard, whisk the egg yolks and sugar in a bowl until thick and pale. Heat the milk and cream in a saucepan until boiling, then pour into the egg mixture, whisking well. Return to the pan and cook gently until thick enough to coat the back of a spoon.
Step 6
Serve the crumble warm in bowls, generously topped with the custard.