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Pear and berry nutty oat crumble recipe

Pear and berry nutty oat crumble

Tinned and frozen fruit make this reduced-sugar crumble more affordable. Enjoy on its own or with cream or ice cream.

See method
  • Serves 8
  • Takes 35 mins
  • 281 calories / serving

Ingredients

  • 500g pack frozen mixed berries, such as Black Forest mix
  • 1 tsp vanilla extract (optional)
  • 2 x 410g tins of pear quarters in juice, drained, juice reserved
  • 1 heaped tbsp cornfour, mixed with 2 tbsp reserved pear juice

For the crumble topping

  • 2 tbsp clear honey
  • 50ml rapeseed oil
  • 75g oat bran
  • 75g whole rolled oats
  • 100g mixed unsalted nuts, half roughly chopped, half finely chopped
  • ½ tsp ground cinnamon (optional)

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Each serving contains

Energy
1170kJ 281.0kcal
14%
Fat
16g
medium23%
Saturates
2g
low8%
Salt
0.0g
low0%
Sugars
12g
medium13%

of the Reference intake

Carbohydrate 24.8gProtein 6.0gFibre 7.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Gently heat the honey and oil for the crumble topping in a small pan until warm and smooth, stirring to combine. Remove from the heat and set aside.
  2. Put the rest of the ingredients for the crumble topping in a large bowl with a pinch of salt. Tip in the oil and honey mix; stir well to coat. Spread onto a lined baking tray and bake for 8-10 mins, stirring halfway, until pale golden.
  3. Meanwhile, put the berries, 3 tbsp reserved pear juice and the vanilla (if using) in a large saucepan. Cook over a medium heat for 5 mins until beginning to simmer. Add the pears, stir in the cornfour mixture and cook for another 1-2 mins until thickened.
  4. Transfer to a baking dish (about 2ltrs), scatter over the crumble topping and return to the oven for 5 mins until bubbling and golden. Serve warm or cold. Leftovers will keep for 2-3 days in the fridge.
  • Tip: Swap oat bran for another 75g oats – blitz in a food processor before using. Switch the honey for maple syrup to make it vegan.

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