Pear Cranberry Oat Crumble (Print version)
Pears soften beneath a buttery oat topping while cranberries add little pockets of tartness.
# Ingredients:
Ingredients
01 -
700 g ripe firm pears
02 -
150 g fresh or frozen cranberries
03 -
100 g brown sugar
04 -
1 tbsp cornflour
05 -
1 tsp cinnamon
06 -
1 tbsp lemon juice
07 -
100 g plain flour
08 -
80 g rolled oats
09 -
100 g cold butter
10 -
¼ tsp salt
# Instructions:
01 -
Heat oven to 190°C / 375°F. Set out a 20 cm square baking dish. Peel and core pears, then cut into 1.5 cm chunks; weigh 700 g before peeling.
02 -
Toss pears with cranberries, 40 g of the brown sugar, cornflour, half the cinnamon and lemon juice. Transfer to the baking dish and spread evenly. Use frozen cranberries directly without thawing.
03 -
Combine flour, oats, remaining 60 g sugar, remaining cinnamon and salt. Cut butter into small cubes and rub it into the dry mixture until uneven pea-sized crumbs form. Leave some larger clusters.
04 -
Scatter crumble evenly over the fruit without pressing it down. Set the dish on a baking tray to catch any bubbling juices.
05 -
Bake for 35–40 minutes until the topping is golden and fruit juices bubble visibly around the edges. A small knife should enter the pear easily. If the top browns early, cover loosely with foil while the fruit finishes cooking.
06 -
Rest for 15 minutes before dividing into six portions. The cranberry juices thicken as the crumble stands; serve warm with the crisp topping uppermost.
07 -
Refrigerate cooled leftovers within two hours for up to three days. Reheat portions in the oven to restore some crispness.
# Good to know:
01 -
Includes 15 minutes resting or cooling time.