Wild Blueberry Pear Crumble Recipes

PEAR AND BLUEBERRY CRUMBLE

Steps:

• In a medium bowl, combine the oats, flour, brown sugar, cinnamon, salt and butter. Using your fingers, rub the softened butter into the ingredients until evenly distributed. Set aside.
• With the rack in the middle position, preheat the oven to 375 °F. Lightly coat a 9x9 inch (or similar in size) baking dish with butter and set aside.
• In a medium bowl, combine the peeled and diced pear, the blueberries, the granulated sugar, all purpose-flour, lemon juice and cinnamon. Mix well.
• Add the fruit mixture to your baking dish and spread it evenly. Evenly top the fruit with the crumble topping.
• Bake in the oven for approximately 45 to 55 minutes or until the fruit is bubbling around the edges and the top is golden brown and crisp.
• Remove from the oven and let cool at least 15 minutes before serving.
• Optional: Serve the crumble with your ice cream of choice or whipped cream.

APPLE AND PEAR CRUMBLE

Steps:

• Prepare fruit (peel, pit, whatever it takes). If large, cut into 1/4 thick slices.
• Toss in a bowl with lemon juice, sugar and raisins and a bit of nutmeg and cinnamon (I usually add allspice because I love it).
• Combine the flour, sugar, salt and spices.
• Cut in the butter and mix till mixture resembles coarse cornmeal. There should be no big chunks of butter left. (I usually do this with my hands - don't have a food processor).
• Sprinkle in the ice water, mix till the crumble mixture holds together and forms little clumps.
• Add the rolled oats and mix. If the mixture seems sticky, add more oats.
• Spread fruit evenly in a large glass or ceramic baking dish.
• Scatter topping evenly over the fruit, leaving some of it in larger chunks and some in fine crumbles.
• Bake the Crumble at 375 for about 40-45 minutes or until the top is crisp and brown and the juice is bubbling up around the edges.
• Serve it hot or warm, with ice cream, whipped cream, or all by itself.

PEAR BLUEBERRY CRISPS

Steps:

• Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm.

PEAR & BLACKBERRY CRUMBLE WITH BAY LEAF CUSTARD

Steps:

• First, make the custard. Whisk the egg yolks in a bowl until just broken up - they shouldn't be frothy. Pour the milk and sugar into a saucepan and warm over a low heat, stirring to dissolve the sugar, until almost boiling. Add the bay leaves, remove from the heat, and leave to infuse for 10 mins. If the milk mixture has cooled after this time, briefly warm it up again until just steaming, then remove from the heat. Discard the bay leaves and pour a little of the mixture into the whisked egg yolks. Whisk in the splash of milk, then pour the yolk mixture into the milk pan, whisking continuously to combine. Cook over a low-medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, and silky smooth. Strain through a sieve and set aside. The custard can be served warm or cold - you can chill it at this stage, or set aside to reheat later.
• For the crumble topping, combine the flour, sugar, oats, pumpkin seeds, almonds, hazelnuts, spices and a pinch of salt in a bowl, then pour over the butter. Mix well. Heat the oven to 200C/180C fan/gas 6.
• Butter a large ceramic baking dish. Combine the pears, sugar, lemon juice, cinnamon and knob of butter in a medium pan, then set over a low heat. Cook for 4-5 mins, gently stirring, until the pears have released some juice and are slightly softened, but not falling apart. Remove from the heat and tip into the dish along with half the cooking juices released into the pan. Dot the blackberries among the filling.
• Scatter the crumble topping all over the filling, then bake for 25-30 mins until golden, crisp and bubbling at the edges. Leave to stand for 10 mins before serving with the custard, alongside the remaining pan juices.

EASY APPLE, PEAR, AND BLACKBERRY CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch pie tins.
• Mix flour, margarine, and sugar together in a bowl using your hands until mixture is crumbly.
• Layer apples and pears in the bottom of the 3 pie tins; sprinkle blackberries over apples and pears. Evenly distribute flour mixture over the fruit mixture.
• Bake in the preheated oven until fruit is soft and topping is light brown, about 40 minutes.