I get a lot of page views for my Pear and Peach Crumble, so when I decided to use up some more of the raspberry crop, I thought I’d show you this delicious alternative.

The joy of this is that you can just clatter in some frozen raspberries without the need to defrost them and I used a couple of tins of pears that were hanging around in the larder; so it needn’t be a ‘go to the shops especially’ recipe, but could potentially be a shore cupboard/freezer recipe.

I substituted vanilla sugar for the brown sugar in it and that heightened the shortbread aspect to the crumble, which further complemented the raspberries. We had it with a scoop of vanilla ice cream, but I imagine clotted cream would sit very nicely with it too… It would appear that I can’t get enough of hot berries. Is that a Tina Turner song?

Preheat the oven to GM6/200C/400F

Into a buttered ovenproof dish, put the cubed contents of two tins of pears and some fresh or frozen raspberries – I used about 3 handfuls from my frozen stash

Rub 140g unsalted butter into 200g plain flour, then stir in 100g vanilla sugar (that is a canister of sugar with some vanilla pods planted into it), failing vanilla sugar, maybe just add a teaspoon or so of extract to the fruit. Place to one side briefly.

Sprinkle some sugar over the fruit. I didn’t measure it, but I’ll guess at 2-3 tbsp.

Then cover with the crumble

I love this lone semi-frozen raspberry peeking out – a hint of the colour change about to take place

Bake for around 40 mins, or until the fruit is hot and tender and the crumble is golden (and crumbly)

Holy colour change, Batman.

Serve, with ice cream and very much enjoy! This, like its Sister pear and peach crumble, can be cooled and reheated the next day, but do cover with foil until near the end to avoid scorching the top. Alternatively, eat it cold!

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Pear and Raspberry Crumble

PRINT THIS RECIPE (opens in a new window)

2 tins pears, drained and cubed
3 handfuls raspberries (call it one punnet, or two if they’re on offer…) fresh or frozen
3 tbsp vanilla sugar

200g plain flour
140g unsalted butter
100g vanilla sugar (if you don’t have any, use caster sugar but add 1 tsp or so vanilla extract to the fruit)

Preheat oven to GM6/200C/400F
Butter an ovenproof dish.
Into it, put your cubed fruit and raspberries (as are, if they’re frozen). Sprinkle with the sugar.

Into a medium bowl, place the flour and rub in the butter. When it looks like lumpy breadcrumbs, stir in the sugar.
Scatter evenly over the fruit.

Bake for 30-40 mins or until the fruit is hot (it’ll already be tender) and the crumble is golden and…crumbly.
Sit out of the oven for 10 mins, then serve with ice cream or clotted cream, maybe?

3 Responses to “Pear and Raspberry Crumble”

1. cream until fluffy » Pear and Peach Crumble says:

   3 September, 2010 at 12:06 pm

   [...] If you’re not feeling a peach vibe, check out my Pear and raspberry Crumble… [...]
2. Simone says:

   14 September, 2010 at 11:07 pm

   This looks delicious, and perfect with icecream!
3. Anna says:

   15 September, 2010 at 2:18 pm

   Ice cream is great with it