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PEAR & PEACH CRUMBLE

February 7, 2010

Wanted something sweet to savour as a reward for doing some much needed DIY work in my bathroom. As I couldn’t be bothered to walk to the local supermarket in my not-so-lovely scruffy looking DIY clothes, I rummaged around in my pantry and decided to make an easy, classic dessert using tinned fruit. I love the simplicity of this comforting dessert as you end up with a warm, sweet feeling in your stomach after devouring those soft, moreish spoonfuls of  crumble, a good result for little effort!

There are so many versions with apple and rhubarb crumbles being popular choices. You can use summer fruits and caramelised bananas and add spices to the crumble topping for variation. Here’s mine using pear and peach with a lighter topping for a healthier dessert:

Serves 4

  • 1 x 400 g tin of pear quarters in juice, drained
  • 1 x 400 g tin peach slices in juice, drained
  • 3 tbsp caster sugar
  • 125 g plain flour
  • 60 g butter
  • Pinch of salt
  • 25 g brown sugar
  1. Preheat the oven to 180 degrees Celsius, Gas mark 4.
  2. Place the fruits and caster sugar in a saucepan, heat until boiling and pour into a medium sized baking dish.
  3. Make the topping by placing the flour, butter and salt into a large mixing bowl and rub the mixture with your fingertips until crumbs are formed.
  4. Add the brown sugar and mix.
  5. Sprinke the topping over the fruit and bake for 30 minutes or until golden on top.
  6. Serve with vanilla ice cream or custard and enjoy!
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