cook Pear and Blackberry Crumble

By Richard Phillips, Sky Taste

500g pears (peeled and diced)
250g frozen blackberries
65g butter
½ a vanilla pod
50g sugar
½ cinnamon stick

1. Place the butter into a hot pan, take to a brown butter stage, add sugar, vanilla and cinnamon, cook for a few minutes, then add the pears, cook for a further few minutes, then add the blackberries, toss together for a few minutes. Remove the cinnamon stick.

For the crumble:
250g flour
125g butter
25g ground almonds
30g caster sugar
30g demerara sugar

1. Soften the butter, using the tips of your fingers bind with the flour and almonds, then the sugar.

2. Place onto an oven proof tray, place into the oven and cook until golden brown.

3. To assemble, place the filling into a large 'sur-la-plate' dish, sprinkle the crumble mix on top. Put into a preheated oven (200C) until warm in the centre and golden brown on top.

4. Serve with a scoop of vanilla ice cream.

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