Pear and blackberry crumble recipe
 Blackberries and pears are at their best in in this crumble recipe - just right for early autumn as the evenings start to turn chilly and hot puddings become oh-so tempting. 110g/4oz butter, cubed, plus extra for greasing180g/6½oz plain flour110g/4oz demerara sugar 110g/4oz butter, cubed, plus extra for greasing 180g/6½oz plain flour 110g/4oz demerara sugar 5 pears, peeled and left whole150g/5½oz caster sugar300g/10½oz blackberries (or frozen blackberries) 5 pears, peeled and left whole 150g/5½oz caster sugar 300g/10½oz blackberries (or frozen blackberries) 4 free-range egg yolks40g/1½oz caster sugar150ml/5½fl oz milk150ml/5½fl oz double cream 4 free-range egg yolks 40g/1½oz caster sugar 150ml/5½fl oz milk 150ml/5½fl oz double cream Method For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter.In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside.To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10–12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh. Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used.Sprinkle over the topping and bake for 20–25 minutes, or until golden-brown and bubbling.Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale.Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon.To serve, divide the crumble between serving bowls and pour the custard over. For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter. For the crumble, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter. In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside. In a large bowl, rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Add the sugar, mix well, then set aside. To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10–12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh. To make the filling, place the whole pears in a pan, cover with water and add 50g/1¾oz of the sugar. Bring to the boil, then reduce the heat to a simmer and cook for 10–12 minutes, or until the pears are tender. Drain well and set the pears aside to cool. Remove the pear cores and chop the flesh. Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used. Spoon one-quarter of the pears in an even layer on the bottom of the prepared ovenproof dish. Scatter one-quarter of the blackberries over the pears and then sprinkle over 2 tablespoons of the remaining caster sugar. Repeat the layering process until all the pears, blackberries and sugar have been used. Sprinkle over the topping and bake for 20–25 minutes, or until golden-brown and bubbling. Sprinkle over the topping and bake for 20–25 minutes, or until golden-brown and bubbling. Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale. Meanwhile, make the custard. Place the egg yolks and sugar in a bowl and whisk until thick and pale. Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon. Place the milk and cream in a saucepan and bring to the boil. Pour onto the egg mixture, whisk well, then return to the pan. Heat gently, until the custard is thick enough to coat the back of the spoon. To serve, divide the crumble between serving bowls and pour the custard over. To serve, divide the crumble between serving bowls and pour the custard over. Recipe tips Blackberries freeze really well, so do keep some on hand to make this delicious crumble all winter long.